The ratio of surface water of dumplings with smooth and soft skin is 100:60.

Second, the method of making jiaozi noodles

Method 1:

1, flour must be poured into a container;

2. Add a proper amount of water and stir the flour into dough clockwise with chopsticks. If there is less water, add water appropriately, but not too much water;

3. After the dough is basically formed, mix the dough with your hands. What should I do if there is a little more water? Pour flour in the mixing process and knead it;

4. After the dough is basically formed, prevent the dough from waking up in the air and complete the dough mixing.

Method 2:

1, 6 egg whites are mixed into 1 kg flour to increase the protein in the flour, so that protein will solidify and shrink quickly after jiaozi is put into the pot, and jiaozi will collect water quickly after taking out the pot, which is not easy to stick.

2. Mix the dough a little harder. After mixing, put it in a pot and seal it tightly. Bake it for 10- 15 minutes. When the gluten in the dough absorbs water and expands, it will fully form gluten before wrapping the jiaozi.

3. When cooking jiaozi, add enough water, add 2% salt after the water boils, and then add jiaozi after dissolving, which can increase the toughness of gluten. jiaozi will not stick to the skin and bottom, and the color of jiaozi will turn white, and the soup will be fragrant.

Third, the practice of smooth and soft dumpling skin

Step 1: add warm water to the flour, first draw a circle with chopsticks and stir it into a flocculent shape. Then knead it by hand into a uniform and shiny dough. Wrap the dough with a wet cloth and wake it for 30 minutes.

Step 2: Take out the awakened dough, press it in the middle, hollow it out, knead it into a round rope shape, and tear it off to form a long strip.

Step 3: Knead the long dough into a thickness of about 2.5 cm.

Step 4: Cut the long dough into 2.5 cm long pills.

Step 5: Sprinkle a little flour on the agent and flatten each one.

Step 6: Roll the squashed agent into round dumpling skin with a rolling pin. If you want the dumpling skin to be stronger, you can add an egg to the flour.