It is best to choose high-gluten flour to make dumpling wrappers, which has high elasticity, ductility, plasticity, high gluten content, and can be used to make bread, jiaozi, noodles, etc. Now there are rich flour, high-gluten flour, snow pollen and jiaozi flour on the market, which are all good choices. Ordinary flour can also be used to make dumpling skins, but the taste is not as good as high-gluten flour.

The ratio of flour to water in dough

Take 500 grams of flour as an example, with 225 grams of clear water. The temperature of water is usually below 30℃ at room temperature, and warm water can be used to knead dough in winter, and the temperature should not exceed 36℃. Because the water temperature is high, it will affect the production of gluten. The characteristics of cold water dough are: white color, smooth and strong, elastic, tough and malleable. This ratio of flour to water can also be used to make handmade noodles. If you like something stronger, you can beat an egg or add a little salt. If you add eggs, then reduce the amount of water.

The technique and strength of kneading dough

Pour the flour into a basin, and add it in cold water in stages, but never add enough at once. If you add too much water at one time, you can't eat the flour for a while, which will cause the phenomenon of "nest water" and make the noodles stick to your hands. The correct way is to mix and knead by hand, so that water and flour can be combined into a blank. When kneading flour, it should be rubbed hard. protein in flour forms a gluten network in cold water. After repeated kneading, the surface of the dough blank is smooth, strong and not sticky. Cover the kneaded dough with a wet cloth to wake it up.

Wake up

Wake-up can make the particles in the dough fully absorb water, better generate gluten net, improve the elasticity and smoothness of the dough, make the dough more moist, and make the dumpling skin more refreshing. The purpose of covering the dough with wet cloth when waking up is to prevent the dough blank from air-drying and crusting. Time to wake up should be enough, about 20-30 minutes.

Starting from the choice of flour, high-gluten flour and jiaozi flour are the best choices for making jiaozi noodles, followed by the ratio of flour to water. When mixing flour, water should be added in stages to make the noodles smooth. The dough must be kneaded evenly, covered with a wet cloth to wake it up, and finally kneaded, stored in long strips, and cut with a knife or pulled by hand into a uniform size agent. Finally, roll the dumpling skin with a rolling pin, which is slightly thicker in the middle and thinner at the edge.