1, put the noodles: according to the number of people who need to eat dumplings to determine how much to put the noodles, radius 13 inside the small bowl is almost enough for one to eat, two people will put two bowls of noodles. In terms of weight, half a pound of noodles for an adult is almost enough. Be careful not to use damp, moldy noodles, as they will not be able to make dumpling skins and will be easily broken.
2. Add water: Add water evenly to the noodles several times, a small amount at a time if you are unskilled at first, and add water several times. While adding water, use your hands to save the flour together. To most of the flour and water fusion, combined into an irregular block until. Two points to note: First, do not use hot water, if you use hot water, when you roll out the dumpling skin, the flour will be elastic and poor adhesion, it is not easy to wrap together. Secondly, if you want to eat the dumplings at that time, you should use a little more water, so that the dough is softer, the waking time is shorter, and the dumplings will be delicious. If you want to leave it for two or three hours before eating, you should add less water and make the dough harder so that it doesn't break easily and can be left for a longer period of time.
3. Mixing the noodles: After you stop adding water, knead and squeeze all the lumps together to form a single, even mass. Judge by the fact that there is no powdered flour wrapped inside. At this point, the surface of the dough is bumpy and uneven.
4. DAWNING: After mixing the dough, in order to make it more even and soft, it should be put in a basin and left to stand for about 20 minutes with a lid, or in cold weather, it should be put in a warm place and left to stand for a longer period of time. Judge the dough by squeezing it with your hand to get a smooth surface.
5, kneading: in order to facilitate the processing, you need to knead the dough again, kneading until there are no large hard lumps inside.
6. Rolling: Take a small piece of pasta and roll it into strips of even thickness.
7, cut into sections: with a knife, rolled strips, cut into small sections, sprinkled with complementary noodles (dry flour), placed in a bond.
8, rolling: the small section of the round shape, put on the board to press a little, processed into a thick sheet. Then use a rolling pin to roll the thick sheet into a thin dumpling skin. The rolled out dumpling skin should be round or oval in shape, uniformly thin or slightly thick in the center. Overall, generally difficult to cook the filling, such as raw meat, lotus vegetables, bean curd, etc., you need a thicker skin, in order to cook for a longer time without breaking the skin; if it is good to cook the filling, such as leeks, fennel, cabbage, etc., you can be slightly thinner skin, basically open the pot once and roll for a minute to be cooked.
The most critical technique for making dumpling skins is to make and roll out the skins, if you roll one at a time with one hand, you generally need to be able to roll out about 10 skins in a minute. I once saw a lady rolling three skins at the same time in a Yongji Dumpling House diagonally opposite the bus station in Hejin, Shanxi, and was amazed. A retired soldier in our hospital, it is said that a person can roll out more than 20 a minute, and the size of the thickness is almost exactly the same, look into the same mold carved out of the crafts. I'm not sure if you're going to be able to do this, but I'm sure you're going to be able to do it.