The first step in making dumpling skins, which are similar to making steamed buns, is to mix and knead the dough. The first step is to add water and flour, and then add this to make the dumpling skins more flexible and less prone to breakage.

These are all machine-processed, uniformly thin and thick, regular in shape, and more sinewy, unbreakable, and not easily exposed. The skin on the outside is not known to have any additives, but when we make our own dumpling skins, we can beat an egg into the flour, so that the rolled dumpling skins will be more sinewy. The following is a guide to how to roll out a dumpling skin, and the specific instructions are as follows, let's take a look~

Rolling out a dumpling skin

Ingredients: 300g of high-gluten flour, 1 egg, and a pinch of salt.

How to do: First step, first of all, the dumpling skin should be made with high gluten flour, which is the most glutenous. Then put the flour in the pot, add a little salt and mix well, then beat an egg and mix well. Next, prepare some warm water and pour it into the flour, stirring as you pour, stirring into a flocculent, and then knead into a smooth dough. Knead the dough patiently until it doesn't stick to the bowl or hands and the surface is smooth.

The second step is to cover the dough with plastic wrap and let it rest for 30 minutes. After 30 minutes, take the dough out, sprinkle some dry flour on the board, and without kneading the dough, roll it into a long strip and cut it into small pieces. Then cut into small pieces and stick some dry flour on the cuts, then flatten them with your hands and roll them out with a rolling pin to make a thin dumpling skin with a thick center and thin edges.

In the future, when you make dumplings at home, you don't need to buy dumpling skins, you can make flour and dough, and then roll it into dumpling skins, which is easy and convenient.