There are several ways to make dumpling wrappers Introduction to the practice of dumpling wrappers

The preparation of dumpling wrappers is as follows:

The first method: make the dumpling wrapper with a dough sheeter. This can only be done with a small dough sheeter.

1) Pour 500 grams of high-gluten flour into the basin, add 2 grams of salt, slowly sprinkle 220 grams of water on the flour, and knead the flour with your hands to form a flocculent shape while sprinkling water.

2) Slightly widen the shaft spacing of the dough sheeter, pour in the kneaded dough flocculent and press it into a thick dough blank, repeatedly press the thick dough blank with the dough sheeter until it is complete and delicate, and seal the thick dough blank with plastic wrap for 20 minutes.

3) Adjust the spacing of the shaft of the dough sheeter to a small amount, continue to put the good dough blank into the dough sheeter, press the thick dough blank several times, and then slowly thin it several times, until it is pressed to the thickness required by the dumpling skin, press it on the pressed dough with a round mold, and the dumpling skin is ready.

The second method: imitate the handmade dumpling wrapper to make dumpling wrappers. This practice must be completed by an imitation handmade dumpling wrapper machine.

1) Pour 500 grams of high-gluten flour into the basin, add 2 grams of salt, pour 220 grams of water into it several times, knead the flour into dough while pouring water, and then knead it into a dough, and repeatedly knead the dough until "face light, basin light, hand light".

2) When the kneaded dough is "3 times resting, 3 times kneading", when the dough reaches smooth and delicate, strong and elastic, press the dough into a thick dough embryo, put it on the imitation handmade dumpling skin machine, start the machine, and sprinkle dry flour on the side to prevent sticking while making the dumpling skin.

Preparation of dumpling wrappers

Dumpling wrappers belong to private recipes, and the main raw material is flour; The craft is other, and the production is simple.

Ingredients for dumpling wrappers:Special flour for dumplings.

Ingredients for the dumpling wrapper:Water.

Method:

1. Mix noodles. Turn on the faucet until it is drop-by-drop, twist clockwise, and turn the flour into a dough, which is slightly harder.

2. Knead the dough. Knead for at least 10 minutes to make the dough chewy.

3. Wake up. Will knead well. Place the dough in a basin, cover and let rise until you begin to roll the skin.

4. Put the dough on the board and knead it vigorously for 10 minutes. Takeaway: Put some flour on the board and knead it more vigorously.

5. After kneading into a ball, pick a hole from it, turn it in a circle, and knead it finely.

6. Use a knife to put all four, and put the rest in a basin, cover and set aside.

7. Knead this 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.

8. Cut the dough. The width is about two centimeters, and the key is to roll the noodles on the board one by one. This arrangement is formed after cutting.

9. 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!

10. Tools: rolling pin, grate (bamboo, different names, the same function, dumplings are not easy to stick to the bottom). At this time, there are a lot of small pieces on the table, which are flattened by hand, and look a bit like a flying saucer.

Use a rolling pin to rotate the dough while rolling. When rolling with a rolling pin, pay attention to the thick middle and thin edges, and the middle thickness to prevent the dumpling filling from leaking, and the thin edges taste good.

Here's how to make homemade dumpling wrappers:Ingredients: 400 grams of flour.

Excipients: 100 ml of warm water.

Steps: 1. First pour the flour you are going to beat on the kneading pad, add an appropriate amount of warm water and start stirring.

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

4. After proofing for half an hour, knead the dough and exhaust it, put the dough into the fresh-keeping bag again, and continue to knead and exhaust the dough after proofing for half an hour.

<>7. Then roll the small dough into small round slices with a rolling pin, and the home-style dumpling wrapper is completed.

Raw materials for dumpling wrappers: special flour for dumplings.

Ingredients for the dumpling wrapper: water.

Method Steps: Put an appropriate amount of flour in a washbasin and add a teaspoon of salt.

Then add an egg white to the flour bowl, add the egg white dumpling skin, wrap it into dumplings, and it is not easy to stick to the bowl after cooking.

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 firmly with your hands.

Then dip the top of the dough with some water by hand, and then continue to knead, repeatedly dip the water and knead the dough 2-3 times, cover with a pot lid, and let it rise for 30 minutes.

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.

Use a small rolling pin to shape the small dough into a circle, and you can make dumplings.

What to do if the dumpling filling is salty.

If it is already wrapped, then when mixing the soup, add more vinegar and dip it to eat. Won't feel so salty.

If the stuffing is mixed, it is not wrapped yet. You can add a little sugar to neutralize the salty taste.

While cooking, take a washed potato, cut it in half, put it in the soup and cook for a few minutes.

Soak with water mixed with liquor, there is noticeable'Salty removal effect.

Add some more filling, wrap the remaining dumpling filling and freeze it, and you can make it next time, but if it is a vegetarian dumpling filling, this may affect the taste. Or wrap the stuffing a little smaller. If you can squeeze out the water in the filling, squeeze out some water.

Recipe for dumplings: chop the pork, add salt, ginger powder, salad oil, sesame oil and stir vigorously, add the chopped leeks, and then add an egg and stir well. Add flour and water to form a smooth dough, knead the dough into long strips, cut it into evenly sized dough, flatten it and roll it out into round slices.

Wrap the filling in the dough sheet.