Dumpling wrapper recipe and recipe, what is the recipe and recipe of dumpling wrapper?

Here's how:Step 1: Mix all the ingredients and stir them into a flocculent shape.

Step 2: Rely on this mother's brand dough sheeter. Just start with first gear.

Step 3: This is the rough dough that is basically formed. The next one is one more than the previous one. Fold it in half and pass it through the dough sheeter repeatedly, and the finished product will become more and more delicate.

Step 4: After reaching this state, let it stand for more than ten minutes. Allow the flour to absorb the moisture well. Small pieces of dough are rising, and it is best to cover them with plastic wrap to prevent them from drying out. The large pieces are the dough sheets that are re-pressed after proofing, and the thickness of the dough sheeter is adjusted by 3 gears.

Step 5: Start taking the dumpling wrappers. Both sides of the dough are sprinkled with flour to prevent sticking. Use my son's kindergarten water bottle to take a mold.

Step 6: After taking the mold, repeat the rest with a dough sheeter.

Teach you a new way to eat 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.

How to make dumpling wrappers:

Ingredients: 400 grams of flour.

Excipients: 100 ml of warm water.

1. First of all, pour the flour to be beaten 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 out the small dough with a rolling pin into small round slices.

8. The dumpling wrapper is ready.

The ratio of flour to water is 2:1. The specific method of dumpling wrappers is as follows:

The ingredients that need to be prepared in advance include: 600 grams of flour and 300 grams of water. 1. The first step is to prepare the materials.

2. Put the flour and water together and stir. 3. Knead the dough and put it aside for 3 hours. 4. After waking up, knead the dough into long strips.

5. Use to cut into small pieces. 6. Finally, use a rolling pin to roll out a thin crust, so that the dumpling crust is ready.

Dumplings are one of the traditional delicacies of our country and have a very long history. In many areas in the north, dumplings are eaten during the New Year's holidays. Traditional dumplings are made with wheat flour and noodles, and they are very white in color when they come out of the pot.

In addition to this type of dumpling, there is also a type of crystal dumpling with a translucent or transparent dumpling wrapper that looks special. So how is this crystal dumpling wrapper made? The following recipe teaches you, you can make it at home, delicious and beautiful.

The method of crystal dumpling wrappers is actually very simple, mainly eating flour and corn starch, and then blanching them with boiling water. The ratio is 100 grams of flour: 30 grams of corn starch, about 130 ml of boiling water.

Put the flour and cornstarch into a basin, then pour in boiling water, quickly beat with chopsticks, and stir until it becomes flocculent. Wait until it has cooled a little, knead the dough with your hands, and let it rise for about half an hour. Smear the dumplings with lard and roll the dumplings in the skin, and after steaming, they are transparent water machine dumplings.

Some people don't know what powder is, but in fact, powder is wheat starch that washes off gluten. Many people will wash gluten, and after washing the gluten, the batter left in the basin will be precipitated, poured out of the water, and after drying, the crushed powder is the powder. The color of the flour is white and delicate, but the dough will be too soft, so it should be matched with cornstarch and then scalded with boiling water.

The wrappers made from this type of noodle are translucent like crystals. Nice and delicious.

The top is the general practice of crystal dumpling wrappers, which are translucent after steaming. There is a kind of Internet celebrity crystal dumplings on the Internet, and the steamed dumpling skin is almost completely transparent, and you can directly see the filling inside. Also known as "glass dumplings", they look very beautiful and look very good, and they were once very popular on the Internet, and many people love to eat them.

This recipe is also told to you, specifically: 100 grams of potato starch, 100 grams of corn starch, blanched with 200 ml of boiling water and noodles. The dumpling wrappers made from this kind of noodles are almost completely transparent.

But there is also a disadvantage, that is, the hardness of the dumpling skin is relatively large, and it should be eaten as soon as possible after steaming, otherwise it will be hard after a little cooling, and the taste is not very good.

How is crystal dumpling wrapper made? The recipe is taught to you, the above is a detailed introduction, you can make it at home, delicious and beautiful! Finally, let's talk about the 2 technical points of making crystal dumpling wrappers.

First, remember the proportions. Flour: corn starch = 10:3. If you use too much flour, it will be too soft, and if you put too much cornstarch, it will become hard. If you don't have cornstarch, you can replace it with potato starch, and the proportion remains the same.

Secondly, be sure to blanch it with boiling water. If you use warm water and noodles, the transparency will be poor after steaming. So be sure to blanch, stirring while pouring water to make sure the powder is done. After steaming in this way, it will look good and delicious.

Raw materials: 500 grams of cuttlefish meat, 100 grams of chrysanthemum stems. Seasoning:

10 grams of sesame oil, 1 gram of white pepper, 25 grams of minced ginger, 50 grams of chopped green onion, 50 grams of salad oil, 7 grams of salt, 5 grams of monosodium glutamate. Production: 1

Wash the cuttlefish meat and put it in a meat grinder to puree; Wash the chrysanthemum stems and cut them into cubes. 2.Add 50 grams of water to the cuttlefish meat and stir evenly, then add salt, minced ginger, chopped green onion, monosodium glutamate, white pepper and stir well, then add salad oil and sesame oil and stir well, and finally sprinkle in chrysanthemum stalks and mix well.

2.If you replace chrysanthemum with leeks, you can also make a delicious filling. However, if you are making cuttlefish and leek filling, then you can't put chopped green onions.

If it's convenient, leave a thumbs up, thank you, dear.

Ingredients: 300 grams of flour, 170 grams of water, 1 4 teaspoons of salt.

Pour all the ingredients into a large bowl, blend by hand until flocculent, and turn to a blender to blend into a smooth dough.

Seal the dough in plastic wrap and let it sit for about 15 minutes. Sprinkle thin dough on a cutting board, roll the dough into long strips, cut into equal sized pieces, and press flat.

Pulling the edge of the dough with one hand, while rotating the dough, with the other hand roll the dough into a disc with a thick middle and thin edges.

When mixing the noodles, you can put a little salt or beat an egg, and the dumpling skin will not break.

The recipe of the dumpling wrapper, the recipe of the dumpling wrapper, I think uh you can click on the Internet to check the network, um. The recipe for making dumpling wrappers is known and you can learn about it.

Hello, I'm glad to serve you, just helped you inquire 1, raw materials: 300g of dumpling powder, 140g of water, basin, rolling pin, salt Prepare 300g of dumpling powder and put it in the basin, put 140g of water in the measuring cup, add 3g of salt to the water and stir well, knead the flour into a dough, and let it rise for 30 minutes. 3. After proofing, cut the flour into two pieces, then select one piece, knead the long thick noodles, and then use a knife to cut the noodles into 1 finger width of the dough.

4. Roll out the dough into a dough and place the dumpling filling on top of the dough. 5. Then fold the dumpling wrapper in half, and then knead and extrude the dumpling wrapper from both sides with your hands. 6. Finally, the dumplings are wrapped.

I hope this can help you, I wish you a happy life, please give a thumbs up if you are satisfied, thank you!

One and a half pounds of flour should be enough to eat (2 catties is fine).

2.Mix 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. 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, and then operate with the ordinary method to make crystal dumpling skin.

Hello, I'm glad to answer for you, I've seen your question and I'm sorting out the answer, please wait a while

The ratio of flour to water is 2:1. The specific method of dumpling wrappers is as follows:

The ingredients that need to be prepared in advance include: 600 grams of flour and 300 grams of water. 1. The first step is to prepare the materials.

2. Put the flour and water together and stir. 3. Knead the dough and put it aside for 3 hours. 4. After waking up, knead the dough into long strips.

5. Use to cut into small pieces. 6. Finally, use a rolling pin to roll out a thin crust, so that the dumpling crust is ready.

I hope mine can help you and have a great day.

Naturally, flour and flour are used to make dumplings, and the skin is made. Use dumpling flour and noodles to make the skin, the dumpling skin is stronger and more translucent, and the taste is good.

1.Mix with salt on the dough.

If you want the dumpling skin to be more tough, add a little salt to the water when mixing the noodles, the amount is not much, the stirred noodles dissolved in the water and the noodles that come out are particularly strong, and the cooked dumpling skin is not easy to break, and it is more flavorful.

2.Beat the eggs with the dough.

If you are a low-salt person, do not add salt when mixing noodles, and the effect of adding eggs is the same, and it is more nutritious. A pound of flour and 1-2 eggs are appropriate.

3.The dough should be kneaded.

And dumpling noodles are also a science, the noodles are too hard and easy to seal when they can't be pinched tightly; The noodles are too soft, easy to collapse, and the dumplings are out of shape. The noodles should be moderately harmonious, slightly softer than the noodles you usually eat, and you need to let them rest for half an hour, and then knead them until the surface is smooth.

01 Dumpling wrapper and noodle recipe: 1000 grams of high-gluten flour, 1 egg white, 4 grams of salt, 480 grams of cold water, and then knead and roll out the dough according to the normal procedure. The dough must be kneaded for a while, repeatedly kneaded for 12 minutes, which can make the dough firmer, and this step is also very important.

First, put the flour in a basin, then add salt and egg whites and stir well. Add cold water to the flour and stir as you add until it becomes a lump. Knead the gnocchi into a dough until the surface of the dough is smooth and non-sticky, which means that it is kneaded, and it takes about 12-15 minutes.

Knead the dough, wrap it in plastic wrap, and let it rest for about 20 minutes. Roll out the dough into strips, then cut it into a dough the size of a bottle cap with a knife, and finally roll it out with a rolling pin into a thin and uniform dumpling wrapper, which is easy to make according to the steps.

If you want to make a soft and gluten dumpling skin, you must choose high-gluten flour, because high-gluten flour contains high protein content, which can make the dumpling skin very strong. When making dumpling skins, add an appropriate amount of salt to make the skin taste more firm and tasteful. When we make dumpling skin, we can add an egg white to make the dumpling skin taste soft, but don't add egg yolk, otherwise there will be a little fishy smell, and the dumpling skin is not white.

Boiled dumplings must be made with cold water and noodles, the ratio of water to noodles is 1:2, so that the kneading noodles are not thin or dry, just suitable for making dumpling skins. When you cook dumplings, you should also add an appropriate amount of salt to the pot, which can prevent the dumplings from breaking the skin and sticking, and can also make the dumpling skin eat more strong.