How to make dumpling skin gluten

1, you can choose high gluten dumpling flour.

2, the main thing is to use salt skillfully, and add a little salt when mixing the noodles, it will make the noodles strong.

3, take the cool water and strong noodles, and good noodles and static until half an hour, and then fully soft, so that the dough of the small lumps will be no more, boiled dumplings will be smooth.

4, and the noodles should be slightly harder, and after the good and put in the basin cover tightly sealed, molasses 10-15 minutes, such as the wheat protein in the noodles to absorb water expansion, the full formation of gluten before wrapping the dumplings.

How to make the softest dumpling skin

1, with cold water and noodles, but in the addition of water to use chopsticks to stir to add, so that the water added uniformly, but also easy to grasp the amount of water, generally stirred to only a little dry noodles do not add water, and then kneaded with the hands of kneading dough into a ball and sealed and placed on the ten minutes to knead again for a while.

2, dumpling noodles must be kneaded in the kneading, kneading for a while, rest for a while to let it wake up, has been kneading the more kneading the more delicious, generally 3 to 4 times, a kneading 4 times, once 5 minutes can be.

3, and then sealed and placed more than half an hour, the longer it is placed, the more uniform the noodles and water, so that when making dumpling skin is not easy to dry skin.

4. You can make the dough in the morning and then make the dumplings at noon.