Dumpling skin is a relatively common food material, it is estimated that many friends have done, the main ingredient is flour, the production is relatively simple, here to share with you.
1, and noodles. The faucet is turned on to a drop by drop shape, clockwise twisting, the flour into a dough can be, and a little harder.
2. Knead. Knead without stopping for at least ten minutes to make the dough al dente.
3. Proofing. Place the kneaded dough in a bowl and let it rise, covered, until you start to roll it out.
4: Place the dough on a lightly floured board and knead vigorously for ten minutes. Point: Put a little flour on the board, knead more vigorously.
5, after kneading into a ball, pick a hole from it, turn in a circle, knead fine.
6, with a knife cut into four, the rest in the basin, cover and wait.
7, this strip will be kneaded thin and long, kneaded until the cross-section of the dough stick equivalent to the size of a dollar coin can be. Sprinkle some flour on the board while kneading to prevent it from sticking to the board.
8, cut the dough. It's about two centimeters wide, and the key is to roll the dough stick up and down the board. It will form this arrangement after cutting.
9. Press the dough. Sprinkle the dough with flour, pinch each one squarely in your hand, and press it down with the large muscle that rests against the thumb of your palm. The left one has been pinched square and the right one has been flattened. This will allow you to start rolling out the dough!
Tools: rolling pin, castor (bamboo braided, called different names, the function is the same, put the dumplings are not easy to stick to the bottom). At this point there are a lot of cut small sections on the table, hand rolled into a flat shape, looks a little like a flying saucer. Use a rolling pin to rotate the dough as you roll. When rolling with a rolling pin, pay attention to the center of the thick edge of the thin, thick in the middle to prevent leakage of the dumpling filling, the edge of the thin eating taste good.