You can use either cold or warm water for dumpling noodles, but the noodles produced by using different water temperatures will have different effects. It is recommended to make a decision based on personal needs.

Using cold water (below 30 degrees) to knead the dough can increase the gluten content of the protein in the flour. The starch will not expand and gelatinize at low temperatures, and the resulting dough will be more elastic and more suitable for use. When cooked in water, the cooked dumplings are less likely to break and taste more chewy. ?

Use warm water. When the water temperature is high (50 degrees to 70 degrees), the protein will undergo a certain degree of denaturation and the water absorption of the starch will increase. Therefore, if you use warm water to knead the noodles, the dumpling skin will be softer. , relatively speaking, more suitable for making steamed dumplings.

Extended information

The water temperature has a great influence on the texture of the dough. To be more specific, it is necessary to adjust the temperature of the dough by adjusting the temperature of the dough water. During the entire kneading process, the temperature of the dough should always be maintained at around 30 degrees, including the kneaded dough.

When mixing with cold water, in order to improve the gluten of the dough, high-gluten flour is often used, and eggs or egg whites are added to increase the protein content. Sometimes an appropriate amount of salt is added to promote the formation of gluten.

After the dough has risen, take it out and knead it once or twice to make the dumpling skins chewy and elastic.

Reference: Baidu Encyclopedia-Dumpling Noodles