We all know that dumplings are a common pasta in our life, it is super delicious, rich in flavor, there are vegetarian and meat filling, eat super great, loved by people, many people will make their own dumplings to eat. Many people make their own dumplings and eat them. When making dumplings, it is common for the skin to be hard. So what's wrong with hardened dumpling skins? Here let's look at it!

Dumpling skin how to do not hard 1. Dough should be and soft and hard moderate

Flour choice of gluten common flour can be, if there is a special dumpling powder that is better, flour and water in accordance with the ratio of roughly 2:1, this is just an approximate, the flour absorbency is different, all the proportions of the variability, you only need to do it so that you can do it, with cold water, to use cold water and flour, so as to make the flour more extensible, and the inside. also do not need to add salt, add egg white, cold water should be poured slowly into the flour inside, while pouring water while stirring, stirred into flocculent hand kneaded into a dough, their hands feel it, soft and hard moderately can be too soft and unfavorable to the package of fillings, too hard dumpling skin texture is not good. (The dough will also rise, it will be a little soft) "soft dumplings hard noodle soup" is a folk saying, that is, the dumpling noodles and a little softer, the noodles, you must and the noodles harder to drink. The dough does not need to be kneaded to make it smooth.

2. The dough should be woken up in place

The dough should be covered with plastic wrap or a pot lid to wake up, and the waking time should not be less than half an hour. Don't underestimate this program, it is very critical, this half an hour, the dough will occur within the subtle changes.

3. Wake up the dough to knead in place, smooth and tough as a standard

Wake up the dough on the board, sprinkled with the top pouncing, at this time, you will feel that the dough a little bit of kneading will become very delicate, smooth, tough, this is the wake up half an hour of the little secret, a little bit more kneading for a while, you will also find that the dough to be a little bit softer than just when you start to and the dough, that's all, it's just like that, it's just like that. The dumpling skin is just right, and when you hold it in your hand, it's like a silky satin.

Tips for preventing hard dumpling skin

The key factors affecting the softness of the dumpling skin are: ① the choice of flour ② the ratio of flour to water ③ the strength of the kneading technique and the time of the kneading process ④ the storage method

First: the choice of flour

The best choice of flour to make dumplings is high gluten, which has a high gluten content and is very taut, with a whiter color. Dumpling skin is not easy to break the skin, the general dumpling restaurant will choose this kind of high-gluten flour, the family can also choose high-gluten flour.

Secondly, the ratio of flour to water

The ratio of flour to water determines the softness of the dumpling skin. 500 grams of flour and 225 grams of water are used to make the dumpling skin. Some people say that dumpling flour needs to be softer, but the dumpling flour will be woken up for a while after it is ready, and the gluten in the dough will be fully stretched, and the dumplings will be soft. If you are making dumpling skins at home, you can use 500 grams of flour, 220 grams of water, 5 grams of salt, and one egg white to make the dough. The salt and egg will increase the ductility of the dough.

Third: the kneading technique strength and the time to wake up

and the pasta, to add water little by little, first with chopsticks stirred into the flocculent, and then little by little to knead together, and the pasta is a strength of work, it is best to let the family's strongest person to and the pasta. It's best to have the strongest person in the family make the noodles. The noodles should be made with three lights: light on the surface, light on the hands, and light on the pot. The dough should be kneaded three times and woken up three times, so that the dough can be fully stretched, and then kneaded well. If you have a bread machine, you can leave the mixing to the bread machine. If the dough is randomly kneaded, directly rolled and then wrapped, then the resulting dumpling skin is not sinewy, easy to be hard and chewy.

Fourth: storage methods

winter and bread sub-dumplings, many northern areas of indoor heating, house dry, dumpling noodles and skin is easy to dry, then you can put the dough and good into a plastic bag, pulled the good dose and rolled out the skin can be covered with plastic wrap, so that the dumpling skin does not dry out, so that the skin of the dumplings will be hard to cook.

Dumpling skin simple way

Materials used:

500 grams of gluten flour, 5 grams of salt, 1 egg white, 220 grams of fresh water

Production process:

1. Pour the flour into the dough bowl, add salt and mix well, beat an egg white, and then add a suitable amount of water, the temperature of the water in the 20 degrees can be, the first and the wheat into the shape of the first, and slowly and slowly and into the dough.

2. The first time and the surface of the dough is very rough, put it in a plastic bag and let it rise for 10 minutes, then take it out and continue to knead it for 50 times, the dough will be a little bit smoother, then put it in a plastic bag and let it rise for 10 minutes, take it out and knead it for 50 times, this time the dough becomes even smoother, and then let it rise for 10 minutes and knead it for 50 times, the dough is very smooth.

3. Cut the dough into four pieces, roll it into long strips, pull it into 9 grams or so, sprinkle it with dry flour, press it down a bit, and roll it out with a rolling pin into a dumpling skin that is thick in the middle and thin at the edges. The rest of the dough is packed in a plastic bag, and the dumpling skins are covered with plastic wrap to prevent them from drying out.

4. Put the gyoza filling on the gyoza skin, pinch it tightly, put it on the gyoza curtain, and then cover it with plastic wrap or a slightly moist drawer cloth to prevent it from drying out.

5. Water boiling under the dumplings, meat dumplings after the water boiled, three times to add cool water, open the pot enough to float up, the dumplings keep rolling on the instructions cooked.