Dumpling skin with high-strength flour with salt water river noodles and soft and strong.

Main ingredient: 500g flour.

Accessories: 2g salt, 250g cold water.

1. Add salt to the flour and mix well.

2. Add cold water and stir into flocculent, knead into a slightly hard dough and let rise for 30 minutes.

3: Roll out the dough directly into a thin sheet.

4: Use a cup to press out a round dumpling skin.

5: Tear off the excess trimmings from the side of the dumpling skin.

6: Sprinkle each piece of dumpling skin with flour and fold it up.

Precautions for Dumpling Wrapping

1, Dumpling Skin Selection: Choose fresh, pliable and unbreakable dumpling skins. If you are making homemade dumpling skins, you can control the ingredients and practices to achieve the desired texture.

2. Preparing the Filling: The filling is an important part of the gyoza, so you can choose your favorite meats, vegetables, and other ingredients. Make sure all ingredients are fresh and try to avoid using spoiled or expired ingredients.

3. Seasoning: Add salt, soy sauce, ginger, garlic, and other seasonings according to your personal taste preferences. You can adjust the ratio as needed, but avoid using too much salt and seasoning to overshadow the original flavor of the ingredients.

4. Dumpling wrapping techniques: Getting the right dumpling wrapping technique makes the dumplings look beautiful and less likely to fall apart. You can choose to push, fold, or pinch the dumplings behind the back, and then use your thumb and forefinger to pinch the mouth of the dumpling after wrapping to make sure the seal is secure.

5. Choice of cooking method: According to personal preference and health considerations, choose the appropriate cooking method, such as boiling, pan-frying, steaming, etc. Each cooking method has its own characteristics. Each cooking method has its own characteristics, which can be chosen according to the taste and matching of the dumpling filling.