Ingredients ?
Medium gluten flour (all-purpose flour) 500g
Salt 1.1g
Room temperature water 240g-250g
Handmade flour (extra all-purpose flour, for anti-stickiness) ? Appropriate amount
Hand knead the dough for three minutes, tough, thin and good dumpling skin recipe ?
Weigh out 500 grams of gluten-free flour in a clean, waterless bowl or basin.
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Add 1.1g of salt to the flour and mix well with a tool such as chopsticks or a spatula.
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Add 240 grams of warm water. You'll have to figure out this amount of water yourself and adjust it according to your flour's absorbency. To be on the safe side, you can start experimenting with 235 grams. The water should be at a temperature that is not too hot.
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Mix with chopsticks or the spatula in the picture to form a floury consistency like the picture.
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Wash your hands, dry them, and knead the flour into a ball. As long as the water on your hands is wiped dry, it will definitely not stick to your hands while kneading. You don't need to knead the dough vigorously for a long time, just knead it into a ball. It only took me 1 minute and a half to knead the dough as shown in the picture. The dough is medium-firm and feels soft like an earlobe when you touch it. If it sticks to your hands at this point then you added too much water, you can add flour and knead it to a non-sticky dough.
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Cover the dough with plastic wrap and let it rest for 20 minutes.
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After resting for 20 minutes, knead the dough again with clean and waterless hands, I only kneaded it for ten times and got the glossy surface as shown in the picture, this time it is glossy surface, glossy basin and glossy hands. Isn't it a surprise? It's very labor-saving? Knead the dough again in the bowl, cover with plastic wrap and let it rest for more than 1 hour before you can use it.PS: 1, after kneading the light surface you can continue to knead a little bit, if you have the strength. If you have the strength, you can continue to knead for a while, even if it's not so light, it doesn't matter, it won't affect the use of the dough later. 2, you must wake up for more than 1 hour after kneading, or you will find that the dough won't obey you when you roll out the skin. 3, I'm going to make the filling during this period of time, so I don't have to waste time to make my own dumpling skins.
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After the dough has risen, and before you take it out again, prepare a clean mat or board like this. If you don't have any of these things, you can clean the countertop clean and use it. From a hygiene point of view, a clean mat or board is more reliable.
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Sprinkle some flour.
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Take out the dough and place it on the mat. Don't make any extra movements here haha, just honestly remove the dough and let it lie peacefully on the mat.
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With your left hand, hold the dough steady, and with your right thumb poke a small hole in the center of the dough like in the picture. I had to take a picture so I could barely make it out like this yo.
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Then pick up the dough with both hands and turn it around, spreading it out to get a circle like the one in the picture. The dough is very obedient and you don't need to knead it or anything, so you can experience how much less effort an obedient dough is!
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Find a random spot and pull it apart with your hands to get the big long strip of dough in the picture.
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Split it into four sections by hand. Do not knead the dough!
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Take out one of the segments and roll it with your hands into thin strips as in the picture. The size of the noodles is just about the thickness of a girl's thumb. At this point, quickly return the remaining dough to the bowl and wrap it in plastic wrap to moisturize it and prevent the surface from drying out.
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The next step is to cut the dosage. First use a knife to cut out the dosage the size in the picture. I weighed them and I usually get about 7-9 grams a piece.
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Turn the dough 90 degrees to stand up, like in the picture.
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Cut down the second cut to get the second dose in the picture.
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The dough can be turned 90 degrees again to stand up, or you can turn it upside down 90 degrees, like this picture.
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The third cut down, you get the third dose in the picture.
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And so on, cut the whole pasta to get the dosage as shown in the picture. Try to make them the same size in order to achieve a skin that is about the same size and thickness when you finally roll it out. Take your time, there's no rush.
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Grab a big handful of flour and sprinkle it on the small dosage.
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Roll your hands back and forth across the dosage so that each one is evenly coated with flour.
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Take out a small dose.
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Press down along the knife edge with the palm of your hand to flatten the dosage into the picture.
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The flattened dosage is shown in the picture. Now it's time to get ready to roll out the dough.
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Take out a pressed dough and prepare a rolling pin.
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Hold the dosage in your left hand and the rolling pin in your right hand.
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Position the dosage and rolling pin as shown in the picture. The picture of how to hold the dosage in the left hand can also be seen clearly.
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The left and right hands work together is: when the left hand is holding the dosage steady, the right hand pushes the rolling pin hard towards the dosage and presses it a little.
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After the pressure, the right hand will roll the rolling pin back, at this time, the left hand will turn the agent counterclockwise about 30 degrees angle.
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Then the left hand stabilizes the dosage, and the right hand pushes the rolling pin towards the dosage to roll and press.
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Immediately, the right hand brings the rolling pin back and the left hand turns the dosage counterclockwise.
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Repeat this and you will have the dumpling skin as shown in the picture. I usually repeat it 20 times to complete one sheet. The thickness is such that you can see the line underneath, but it's not very translucent. You can use the thickness of the outside dumpling skin as a reference.