The ratio of noodles to water when making dumplings is about 2:1. It also depends on what kind of filling it is. If it is a dumpling filling such as leek, egg yolk or Chinese cabbage, then the filling itself contains a lot of water. In this case, you can choose a 1:1 ratio to mix it. noodles and water. Otherwise, the dumpling skin will easily break during the cooking process.
Dumpling and dough mixing skills:
Dumplings require cold water dough, that is, cold water is used to knead the dough. The best way to make dumpling noodles is to use cold water dough. The dumplings produced in this way are whiter in color, refreshing and chewy.
Cold water dough is water-modified dough prepared by mixing water with a temperature below 30 degrees, commonly known as cold water dough. Because cold water or water with a lower temperature is used to mix the dough, the protein in the flour cannot undergo thermal denaturation, thus forming more and stronger gluten. Starch will not expand and gelatinize at low temperatures, so the dough formed is strong, tough, strong in tension, and stiff.
Lygodium japonicum alias: Lygodium japonicum, Lygodium japonicum and Zhuyuanzhi.
Nature and taste: sweet, salty and cold.