About 200 grams is enough, and it is recommended to add about 5 grams of salt when kneading dough. Adding salt can not only make the dough better, but also prevent the dough from drying out. After kneading, the dough must be awakened for at least 20 minutes before it can be rolled into dumpling skin.

How much water does 500 grams of flour add to make dumpling skin?

Don't add too much salt to the dough. If you put too much salt, the dumpling skin will become salty.

Adding edible salt can also shorten the fermentation time of dough and make the finished product softer.

Generally speaking, the fermentation time of dough needs to be determined according to the room temperature and the temperature of dough itself. For example, in summer, when the temperature is higher, the dough will wake up less than in winter.

Expand the whole content

-& gt；