How to make dumpling wrappers, how to make them delicious, and how to make dumpling wrappers

The practice of dumpling skin and oil poured noodles.

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

Teach you a new way to eat dumpling wrappers.

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, generally 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.

Hello. Method steps.

6 7 Step by Step Reading.

Put an appropriate amount of flour in the basin, add a teaspoon of salt, 2 7 and then add an egg white to the flour basin, add the egg white dumpling skin, wrap it into dumplings, and it is not easy to stick in the bowl after cooking, 3 7

Use a small bowl of cold water to start mixing the dough, first add a small amount of water, and use your hands or chopsticks to mix the flour into a gnocchi;

Then press the gnocchi hard with your hands to a fast time, 5 7 and then dip the top of the dough in a little water with your hands, and then continue to knead, repeatedly dip the water and knead the dough 2-3 times, cover it with a pot lid, and let it rise for 30 minutes, 6 7

After the dough is awakened, take a small piece, roll it into long strips, cut it into small pieces with a knife, or drag it by hand, 7 7 Use a small rolling pin to shape the small dough into a circle, and you can make dumplings.

Cut the dough into long strips and roll out into round strips. Press a rolling pin into a thick circle and form a dumpling wrapper. Put the filling in the middle of the dumplings, fold the dumpling skin in half, and pinch the thumb and index finger vigorously, and the dumplings will be pinched.

Dumpling originated from the ancient Chinese skelet, formerly known as "Jiao'er", a traditional noodle dish of the Han nationality, which has a history of more than 1,800 years. It was invented by Zhang Zhongjing, a native of Nanyang Nieyang (now Dengzhou, Nanyang, Henan) in the Eastern Han Dynasty, and was originally used as medicine. Dumplings, also known as dumplings, are deeply loved by the Chinese people, and are the staple food and local snack of the folk in northern China, as well as the New Year food.

Symbolism. Dumplings, in China, are not only a delicacy, but also contain the culture of the Chinese nation, is a delicious snack for every family, and is a must-have food on the night of the Chinese New Year's Eve, expressing people's yearning and appeal for a better life.

Celery stuffing - that is, the meaning of diligent wealth, so it is diligent wealth dumplings.

Diligence: that is, diligence and diligence; Often, diligent (frequent) is endless, which is called diligence and wealth. It is a prayer for a steady stream of material wealth; It is also a blessing for diligence and pragmatism.

The steps to make dumpling wrappers are as follows:

Tools Ingredients: All-purpose flour, warm water, plastic wrap or damp cloth.

1. Prepare a large bowl and pour all-purpose flour into the bowl. Slowly pour in the warm water, stirring and adding the water until the flour forms a ball.

2. Crack the dough and put it on the countertop, and start kneading the dough. Push the dough with the strength of the palm of your hand and knead repeatedly until the dough becomes smooth and elastic.

3. Cover the dough with plastic wrap or a damp cloth, and let it rest for 30 minutes to allow the dough to fully absorb the water and become softer. Divide the dough into small pieces, each with the size of the dumpling wrapper you want to make.

4. Place a piece of dough on the countertop and use a rolling pin to roll out the dough into a thin and round dumpling wrapper. You can roll out the dough into a round shape first, then thin it out after fingering.

5. The rolled dumpling wrapper can be used to wrap dumplings or make other pies or buns.

Kiss Hello Dumpling wrapper method: 1. Noodles: Turn on the faucet to drop by drop, twist clockwise, turn the flour into a dough, and make it slightly harder.

2. Knead the dough: keep kneading for at least ten minutes to make the dough gluten. 3. Wake up:

Place the kneaded dough in a basin, cover and let rise until you start rolling the skin. 4. Put the dough on the board and knead it vigorously for 10 minutes. (Bullet point:.)

Put some flour on the panel and knead it more vigorously. 5. After kneading into a ball, pick a hole in it, turn it in a circle, and knead it finely. 6. Divide into wedges of appropriate size.

Knead the strip into a long and thin strip until the cross-section of the dough stick is equivalent to the size of a dollar coin. Sprinkle some flour on the board when kneading to prevent it from sticking to the board. 7. Press the dough.

Sprinkle with flour, knead each dough with your hands, and press down with the large muscle that leans on the thumb of your palm. The left one is pinched and the right one is flattened. Now you can start rolling the skin!