The steamed dumpling skin is different from the dumpling skin. If you want to taste delicious, you must be soft and firm, soft and strong, and it will taste good when chewed.

To make delicious, soft and strong dumpling wrappers, the first is the choice of flour.

If you want to be strong, you can consider using high-gluten flour or medium-gluten flour when choosing flour. The dumpling skin made of this flour is full of gluten and elastic, and it is not easy to break when boiled.

How to make delicious, soft and gluten dumplings?

Fill a basin with 500 grams of flour, add appropriate amount of boiling water, stir with chopsticks, and pour water while stirring.

Another 500 grams of flour, put in cold water, make dough, and knead the two dough into a ball.

Knead the dough repeatedly for 10 minutes or more. Knead the dough repeatedly can increase the strength of the dough and make it more elastic to eat.

Cover the kneaded dough with a layer of plastic wrap and wake up for about half an hour. If it is cold, the time can be increased appropriately.

Knead the awakened dough repeatedly for 10 minutes to remove air, then knead it into strips and cut it into the same size.

Sprinkle a little flour on the chopping board to prevent it from sticking to the chopping board when rolling dumplings. Then roll it evenly into a uniform and thin dumpling wrapper.

The extra dough can also be used to make pancakes. ?