Dumplings are a must-eat pasta during the Spring Festival. Many people make dumplings, but do you know how to make dumpling wrappers that are firm and soft? The ratio of flour to water and water temperature are very important, let’s take a look!
Ingredients:
Four, warm water.
How to make firm and smooth dumpling skins. The ratio of dumpling skin to water is 100:60
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Step 1: Add warm water to the flour, then use chopsticks to make a circular motion and stir into a flocculent shape. Then knead it with your hands into a uniform and shiny dough. Wrap the dough in a damp cloth and rest for 30 minutes.
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Step 2: Take out the woke dough, press the middle, hollow out the middle, knead and stretch it into a round rope shape, and tear it to form a long strip.
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Step 3: Knead the long dough into a thickness of about 2.5 cm.
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Step 4: Cut the long dough into 2.5 cm long pieces.
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Step 5: Sprinkle a little flour on the dough and flatten each one.
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Step 6: Use a rolling pin to roll the flattened dough into a round dumpling wrapper. If you want the dumpling skin to be more chewy, add an egg to the flour.
Extended reading:
1. How to make delicious sauerkraut and pork dumplings stuffing? Northeastern classic sauerkraut dumplings
2. How to make cabbage and pork dumplings for children. Ratio of ingredients for children’s dumplings
3. How to make carrot and Yuanbao dumplings. How to make dumplings and Yuanbao dumplings
4. Complete recipe of winter solstice dumplings. Ingredients of mushroom, winter bamboo shoots and pork dumplings
5. How to make multi-color vegetable and pork dumplings. How to make vegetable dumpling wrappers
