If you want the dumpling skin to be soft and sinewy, you need to choose the right materials.

The best way to make dumpling skins is to choose high-gluten flour or medium-gluten flour.

Then you need to use cold water to make the dough, because cold water makes the skin of the dumplings very elastic, and it is also more resistant to cooking, so it is not easy to be broken when cooking the dumplings.

2, and the noodles

1, put the flour into the basin, add the appropriate amount of cold water,

and the noodles to make it a little hard;

2, kneading

at least 10 minutes or so, can strengthen the gluten of the noodles;

3, will be put in the basin with the kneading of the noodles with a lid, and let it sit for a period of time, it is to wake up the noodles. The time for waking up is usually 15~30 minutes. The purpose is to make the noodle become more sinewy and soft.

It is important to note that if the temperature is low, you need to pay attention to heat preservation when waking up the noodles, such as covering the lid or cloth, otherwise it is easy to reduce the effect of fermentation, which affects the gluten of the dumpling skin, and it is more difficult if you carry out the second fermentation.

3. Rolling out the dough

When the dough is ready to be rolled out, you need to sprinkle some flour on the board first, and then knead the dough on the floured surface again for about 10 minutes.

To make the dumpling skin, you can tear a small part of the dough, put it on the flour-dusted board and knead it a little bit, and then roll it out with a dough stick to your desired size, preferably thinner and more even, so that the dumplings will be more flavorful when you eat them.

It should be noted that the reason for rolling on a flour-dusted board is to prevent the dough from sticking to the board.