Recommended: high-gluten flour

Generally speaking, if you want to make dumpling skins, you can just use the dumpling flour that you can buy in the supermarket, which is usually the medium-gluten flour, and dumpling flour, which is the high-precision flour.

The dumpling skin made of high-gluten flour is stronger and more resistant to cooking, so it is not easy to break the skin. Usually, the dumpling skin that we use at home to make dumplings is mostly made of medium-gluten flour, which is not resistant to cooking and is easy to be stewed.

So how do you differentiate between high gluten flour, medium gluten flour and low gluten flour? We can distinguish by its protein content. The protein content of high gluten flour is around 10.5%-13.5%; the protein content of medium gluten flour is around 8.0%-10.5%; and the protein content of high gluten flour is around 6.5%-8.5%.

Another thing to note is to pay attention to the distinction between high-gluten flour and high-precision flour, to make dumpling skin to be high-gluten flour rather than high-precision flour, high-gluten flour is to illustrate the gluten of the flour, while the high-precision flour, said the degree of processing of the flour, i.e., precision.

High-gluten flour refers to flour with an average protein content of about 13.5 percent, and is usually called high-gluten flour when its protein content is 11.5 percent or more. High-gluten flour is darker in color, more active and smoother, and less likely to become doughy when grasped by the hand.

Because of its high protein content, high gluten flour is often used to make bread and noodles with elasticity and chewiness. In pastry, it is used in muffins (lasagna) and cream puffs (puff pastry). In cakes, it is used only in fruit cakes with high ingredients.