How do you make dumpling wrappers at home?

If you want to make transparent dumpling wrappers, potato starch is the best!

1.We just use ordinary flour to make dumpling wrappers.

2.You need to mix the noodles with warm water, and you can put about 5 grams of salt to make the noodles strong.

3.Putting some egg whites can improve the taste, and it is not easy to break the skin when cooking, and there is no need to put too much, generally put two.

4.It is better to control the amount of water and make the dough a little softer.

5.Cover the noodles with a wet towel and let them sit for 20-30 minutes.

6.Use a rolling pin to roll out the mixed dough into a skin, and it is better to be thinner.

making of dumpling wrappers ; In addition to the dough to have a certain degree of ductility, the skin of crystal dumplings also requires the dough to have good transparency after cooking, and its cost is required to be acceptable.

1. Ingredients: 1 part of potato starch and 2 parts of wheat starch.

2. Operation steps; (1) Put 1 part potato starch and 2 parts wheat starch into a pot and mix well.

2) Pour in boiling water, pour while stirring, and then mix the dough evenly, the ratio of water to flour is 3:, and then use the ordinary method to operate, you can make dumpling skin.

The process of making dumplings:Ingredients: 200 grams of high flour, 200 grams of leeks, 100 grams of minced meat.

Excipients: 5 grams of oil, 2 grams of salt, 5 grams of oyster sauce, 1 gram of ground black pepper.

Steps: 1. Add an appropriate amount of warm boiled water, knead into a smooth dough, and relax for 20 minutes.

2. Wash the leeks, drain or blot with kitchen paper.

3. Chop up. <>

4. Add minced meat.

5. Add oil, salt, oyster sauce and black pepper and stir well.

6. Take an appropriate amount of dough and roll it into a dough with moderate thickness.

7. Press out the dumpling wrappers with a mold.

8. Take a piece of dumpling wrapper and add an appropriate amount of filling.

9. Wrap it in the shape of your favorite dumplings, put it in the refrigerator and refrigerate, take it out and cook it directly when you want to cook, no need to thaw it without the branches, it is super convenient, suitable for office workers, it can be done in advance at night, and you can take it out the next morning, or count the leakage of steaming or frying or dumplings.

10. Done.

Homemade dumpling wrappers use special dumpling flour, high-gluten flour, all-purpose flour can be, in order to increase the gluten of flour, add three to five grams of salt to 500 grams of flour. Use room temperature water to live the noodles, do not add water at one time, pour a small amount many times, stir the source while adding water, and when stirring into a macro closed flocculent dough, then live into a slightly soft early dough, cover or keep plastic wrap to rise for 30 minutes, after proofing, take it out and knead it, knead it into long strips, divide it into small agents, flatten, and roll it into a thick dumpling skin in the middle and thin around it.

1. Pour the flour into the plate and stir it into a snowflake shape while pouring water.

2. Knead the dough into a smooth dough by hand, cover it with plastic wrap or a pot lid and let it stand for 15 minutes, then knead it again.

3. Roll the dough into uniform strips, divide them into long strips of uniform length, and knead the dough after carrying the dough.

4. Finally, use a rolling pin to roll out the dough into a round dough with uniform thickness and rounded edges, and the dumpling skin is ready.

The above is the corresponding operation, in fact, the handmade dumpling skin will be more tough, and after being wrapped into dumplings, the dumplings will be more elastic.

Preparation of dumpling wrappers

First, choose the right rolling pin.

Hand-rolled dumpling wrappers must be made with a rolling pin, and there are many kinds of rolling pins: long and short, thick and thin, cylindrical, and pointed at both ends. Many people think that the rolling pin is not important, as long as it is a stick, it can be used as a rolling pin, in fact, if you want to roll the dumpling skin well, a suitable rolling pin is very important.

The professional rolling pin is also a two-pointed rolling pin, which has the advantage of being in the middle, which can not only save effort to roll out the dumpling skin, but also facilitate both hands to roll out the dumpling skin at the same time.

The professional rolling pin is a fish belly shaped, with a diameter of about centimeters in the middle and a length of about 30 centimeters.

Second, roll out the dumpling wrappers with both hands.

Many novices roll the dumpling wrapper with the dough in their left hand and the rolling pin in their right hand, while pushing the rolling pin with their right hand and the left hand to assist in turning the dumpling wrapper, so that the right hand can roll the dough into a circle.

The correct way to roll the dumpling wrapper is to use both hands to roll the dumpling wrapper at the same time, and at the same time turn the dumpling wrapper with the left hand to roll it round. This method is due to the force of both hands, which not only reduces the labor intensity of the right hand, but also because the force is greater, so the dumpling old friend skin is also rolled faster and more evenly.

Third, the focus should be correct.

Use a fish belly-shaped rolling pin, both hands at the same time to roll the dumpling skin, the focus must be in the thickest part of the rolling pin middle, rolling the dumpling skin at the same time, the rolling pin should be kept parallel, can not be left and right The force is different, causing the rolling pin to tilt to one side. The dumpling wrappers rolled out in this way are not only different in thickness, but also not round.

Fourth, 4 specific rolling methods of the staff.

1st stick: Press the rolling pin with both hands and push forward 3/4 of the dumpling wrapper with both hands at the same time;

2nd stick: Press the rolling pin with both hands, turn the dumpling wrapper to the right with your left hand, and push forward 1/2 of the dumpling wrapper with both hands at the same time.

3rd stick: Press the rolling pin with both hands, turn the dumpling wrapper to the right with your left hand, and push forward 1/2 of the dumpling wrapper with both hands at the same time.

4th stick: Press the rolling pin with both hands, turn the dumpling wrapper to the right with your left hand, and push forward 3/4 of the dumpling wrapper.

In this way, the bowl-shaped dumpling skin is rolled out, it is thick in the middle and thin on the edges, and it is very easy to fill the dumplings.

Essentials of making dumpling wrappers:

Jin flour + 250 grams of warm water + 1 egg + 10 grams of salt.

2.After kneading the dough, let it sit at room temperature for 30 minutes (take advantage of this time to make the filling).

The method of dumpling wrappers is very simple, the noodles are mixed with appropriate salt water (not too much salt) and kneaded all the time, in my own words, thousands of tempers, for the sake of one! Dumpling noodles must be kneaded in the tomato, knead for a while, rest for a while to let it wake up, keep kneading the leak and the more you knead the more delicious, generally 3 to 4 times, knead 4 times at a time, 5 minutes at a time (family noodles).

I'm in general.

Just directly. Use a small basin to put four.

Five. bowl of flour, then slowly add the water.

Stir by hand as you add. Until there is no dry flour, then start kneading it into a dough and knead it on a panel with a smooth surface.

The softness and hardness are suitable, and then put it in a small basin, and then make the dumpling filling, and this time noodles can reach the softness and hardness of Heyu Yinzhi!

Then knead the dough into a dough with a diameter of about 2cm, press the deflated, and roll it into a circle with a rolling pin. ok

In three steps. 1. Add water evenly to the appropriate amount of flour several times, and if you are not skilled at the beginning, you should add a small amount of water each time and add more water. Add water while holding the noodles together with your hands.

Most of the flour is mixed with water and combined into irregular lumps. After stopping the water, knead all the gnocchi pieces together to form a whole and evenly. The criterion is that there is no powdered flour in it.

At this time, the surface of the dough is uneven.

2. After reconciling the noodles, in order to make the noodles more uniform and soft, they should be placed in the basin, and the lid should be placed for about 20 minutes to wake up, and when the weather is cold, it should be placed in a place with high temperature and prolong the storage time. The criterion is to squeeze the dough by hand, and the surface is smooth. In order to facilitate processing, it is necessary to knead the dough again until there are no large lumps in it, then take a small piece of noodles, knead it into strips of uniform thickness, cut the kneaded strips into small pieces with a knife, and sprinkle dry flour to prevent them from sticking together.

3. Put a small round piece on the board and press it to process it into a thick sheet. Then use a rolling pin to roll out the thick slices into a thin dumpling wrapper. The rolled dumpling wrappers should be round or oval, evenly thin, or slightly thicker in the middle.

On the whole, the general hard-to-cook fillings, such as raw meat, lotus vegetables, beans, etc., need to have thicker skin, so that they can be cooked for a longer time without breaking the skin; If it is a well-cooked filling, such as leeks, fennel, cabbage, etc., you can have a slightly thinner skin, and basically boil the pot once and cook it for a minute.

How do you roll dough at home? Delicious dough making process.

Ordinary flour will do.

1.One and a half pounds of flour should be enough to eat (2 catties are fine) 2Mix the dough with warm water, and put about 5 grams of salt to make the dough strong.

3.Add some egg whites to improve the taste, and it is not easy to break the skin when cooking, just put two. 4.

It is better to control the amount of water and make the dough a little softer. 5.Cover the noodles with a wet towel and let them rise for 20-30 minutes.

making of dumpling wrappers ;

In addition to the dough to have a certain degree of ductility, the skin of crystal dumplings also requires the dough to have good transparency after cooking, and its cost is required to be acceptable.

1. Formula. Ingredients: 1 part of potato starch, 2 parts of wheat starch.

2. Operation steps;

(1) Put 1 part potato starch and 2 parts wheat starch into a pot and mix well.

2) Pour in boiling water, pour while stirring, then mix the dough evenly, the ratio of water to flour is 3:, and then use the ordinary method to make crystal dumpling skin.

My personal experience: use cold or warm water and mix the dough, don't mix it too hard, then cover it with a clean cloth, and let it rest for about half an hour. Take a small piece of dough, roll it into long strips, knead it into small pieces, and use a rolling pin to evenly roll out the small pieces into round slices.

A new way to eat dumpling wrappers, simple and delicious.

I want to do a good job of the inside of the material, and I am working on the outer skin, and finally wrap it up.

Mix the dough well, the dough should be softer, but not too soft, and knead into a diameterThen use a knife to cut into left and right segments, pressing with the palm of your hand.

In the use of the dare to stick dare round can be wrapped.

Ingredients: 400 grams of flour, 100 ml of warm water.

Step 1: Pour the flour onto the kneading pad, add an appropriate amount of warm water and start stirring. Back to step 2: Knead into a smooth dough.

Step 3: Put the kneaded dough into a plastic bag and let it rise for half an hour.

Step 4: Take out the dough after half an hour, knead it well and exhaust it, put the dough into a plastic bag again, and let it rise for half an hour.

Step 5: Take out the proofed dough and knead it into long strips.

Step 6: Cut into small pieces.

Step 7: Roll out the small agent with a rolling pin into small round slices, and the dumpling skin is ready.

A new way to eat dumpling wrappers, simple and delicious.