How to get dumpling wrappers How to get dumpling wrappers How to get dumpling wrappers

Teach you a new way to eat dumpling wrappers.

The practice of dumpling skin and oil poured noodles.

If it is purely rolling dumpling skins, there is no trick, as long as the left hand masters the reversal of the dumpling skin, the right hand vertically rolls the dough stick up and down, practice a few times, six-year-old children can do it, there is no quick way. Of course, left-handers can do it in the opposite direction.

Rolling dumpling skin is the process of cooperating with both hands, generally the cut small agent is sprinkled on the top, pressed into thick pieces one by one, the left thumb pinched the front center of the circle, the index finger middle finger ring finger against the back, put it under the rolling stick, the right hand continues to roll the dough stick up and down, the left hand counterclockwise with the dough stick rolling pressure reversal, generally turn the dough around, the dumpling skin can be formed.

At the beginning of the dry dumpling skin, I always feel that the left and right hands do not obey the call, as if the left hand draws a circle and the right hand draws a square, in fact, rolling the dumpling skin is not so difficult, as long as you practice a few more times, you can learn it in two or three days, and the more you roll it out, the more you roll it, the more round it is, the better it looks.

It is worth noting that the process of dumpling noodles and noodles needs to be noted, cold water can be used in summer, warm water can be used in winter, and noodles can be added in divided amounts, and the noodles of dumplings should be hard and not soft, but the softness and hardness should be moderate, and a little salt can be added to increase the gluten. The dough should be rested and kneaded more, so that the dough should be smooth and shiny, so that the finished product can be delicious.

Generally, if you learn to roll dough, you will never want to eat the takeaway dumpling skin of the noodle shop, and the delicious dumplings must be mixed with the filling and rolled the dumpling skin by yourself, and you will also show your cooking skills, which is very fulfilling.

Learn to make breakfast snacks.

How about the profit of opening a dough shop.

Beginners learn to make dumpling wrappers.

Household dumpling wrapper machine 99 yuan.

Preparation of dumpling wrappers

One, the rolling pin is ready.

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, you can make 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 not only reduces the labor intensity of the right hand, but also rolls the dumpling wrappers faster and more evenly because the force is greater.

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.

The function of the dumpling skin is to wrap the filling tightly, generally speaking, the dumpling skin is divided into: ordinary dumpling skin, carrot dumpling skin, crystal dumpling skin, etc., today I will give you a brief introduction to the practice of these three common dumpling skins.

Ordinary dumpling wrapper method.

Ingredients: flour, common water.

Method: 1. Mix the dough: 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. Resting: Put the kneaded noodles in a basin, cover the lid and let the noodles rise until you start rolling 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 harder.) ）

5. After kneading into a ball, pick a hole from 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!

Note: 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.

Carrot dumpling wrapper.

Ingredients: 150g carrots, 150cc of cold water, 250g of all-purpose flour

Method: 1. Put the carrots into a juicer and beat them into juice for later use.

2. Take 100cc carrots and all-purpose flour and stir well to form a dough, then cover with a plastic mold and let stand for 30 minutes.

3. Sprinkle the all-purpose flour on the table, knead the dough into long strips and cut into about 10g pieces, and then form carrot dumpling wrappers.

Preparation of crystal dumpling wrappers:

Ingredients: Add a cup of cornstarch (ratio 9:1), 1 cup of water, a tablespoon of lard, and a little salt or sugar (salt for shrimp dumplings and sugar for cakes). Method:

1. Put one part potato starch and two 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.

1. Ingredients: 400 grams of all-purpose flour, 4 grams of salt, 230 ml of warm water.

2. Let's mix noodles first, 400 grams of all-purpose flour, 4 grams of salt, salt can increase the gluten of flour, but don't add more, the proportion of one percent can be;

3. Then add 230 ml of warm water, the warm water and the noodles will be slightly softer, stir them into a flocculent shape with chopsticks and knead the noodles with your hands, as the saying goes: "soft noodles dumplings hard noodle soup, not soft or hard to do dry stove guess grain", it can be seen that the dough of the dumpling skin must be slightly softer, and the basic kneading is formed and covered with resting noodles for 10 minutes;

After a few minutes, it becomes much easier to knead the dough again, and you can knead the dough in one minute until it is particularly smooth, simple and effortless;

5. After kneading, take it out and put it on the cutting board, we knead it for 3 minutes before rolling the dough, and the taste will be better if you knead it more, and then sprinkle some dry flour on the cutting board to prevent sticking;

6. Then let's do the first method, first roll out the dough, we have to completely roll the dough into a large dough, roll the dough back and forth, and sprinkle dry flour back and forth;

7. After rolling a little bigger, we can roll up the dough with the help of a rolling pin, rolling it back and forth while rolling, I think this is the easiest and fastest way to roll the dough, you can roll the dough into a large dough in two minutes, the thickness is not too thick, not too thin, and so on;

8. If you don't believe it, isn't it very beautiful? This method is suitable for those who want to make their own dumpling wrappers, but are too lazy to roll them one by one, which is also a method that I often use at home, which saves time and effort.

9. Let's do the second kind below, the front dough and some leftovers, we first knead it, knead it smooth, and then knead it into long strips;

10. Then use a knife to divide it into small agents, the size is as you like, and then sprinkle dry flour on the surface to prevent sticking, and flatten it with the palm of your hand before rolling;

11. Then you can start rolling, one hand turns the dough Hebian's skin, one hand rolls the dough back and forth, and the combination of both hands is also very simple and fast, but this method will be slower when you first learn;

12. The dumpling skin made by this method is thick in the middle and thin at the edge, and the taste will be better, but if you want to roll out the shape and size of each sheet is exactly the same, you still need practice to make perfect.

Put away the excess leftover dough and continue to knead it vigorously by hand to form a small dough. When the kneading is smooth and the seams are no longer visible, the dough is kneaded into long strips. Then, take out the knife and cut the noodles into equal-sized dough pieces.

After all the noodles are cut, sprinkle some dry flour on the dough to prevent the dough from sticking, and move the dough back and forth on the cutting board a few times with your hands so that the bottom of the dough is also stained with flour. Then flatten the dough with your hands, each one flattened.

2.Take out a short rolling pin, hold the rolling pin in your right hand, hold the dough in your left hand, roll out the dough in your right hand, and choose a dough in your left hand. The dumpling skin with this feeling is relatively round.

In this way, roll out all the remaining dough into a thin dumpling wrapper. Then set aside for later use. The advantage of this method is that there are no leftovers, the flour is made more sufficiently, and there is no leftover.

Roll out the dough with a smooth, consistent rolling pin.

The first time you roll the dough, you have to roll the dough with both hands, and the dough should be held with your left hand, so that you will not get used to it at first, but it will be good after a long time. One of the advantages of rolling with both hands is that you are used to rolling one skin with both hands like this, and you will gradually roll out two skins with both hands.

PS: I'm a pastry maker.

The method of rolling multiple dumpling wrappers is called stacking method, and the dough is stacked together according to the garden. The rolling pin should be a special rolling pin that is slightly thicker in the middle and slightly thinner at the ends. The dough should be slightly softer, and starch should be used to prevent the doughs from standing together when rolling, so that you can roll out multiple dumpling doughs at a time.

The dumpling skin should be softer, the dough must be kneaded thoroughly, and the rolling method of the dumpling skin must be rolled from the outer edge, and the rolling side should be pushed to the center, and the middle should be thick and thin on both sides, so that the dumpling skin is not easy to be broken by the filling.

Many people love to eat dumplings, mainly because products such as flour will become very soft and glutinous when they are made, and some people will have the problem of rotting dumpling skins when making them, so the best thing is to choose to add a little salt, or beat a few eggs into it. Generally, the dumplings we usually eat are made of ordinary flour, and it will be better to make them with its practical dumpling flour, so that the dumplings taste better. If you want the dumpling skin to taste more chewy, it is best to add a little salt and eggs when mixing the noodles, without too much salt, you can blend it into the water and the noodles, and the dumpling skin with eggs is more nutritious.

Compared with ordinary noodles, the dough making procedure is still simpler and softer, but adding a little egg can neutralize the taste. And dumpling noodles should be moderately soft, softer than noodle noodles, knead until the surface is smooth, and it is best to let go for half an hour before rolling the skin. Many people are afraid that the dumpling skin will be thin and leak the filling, and it will not taste good if it is too thick, so it is recommended that everyone must roll it out evenly in size, and the four can be appropriately thin.

Do you want to put yeast in the dumpling wrapper.

There is no need to put it, but natural fermentation is the best, and there will be a lot to pay attention to, the dough needs to wake up for half an hour to have a good effect, which is different from the general steamed buns. Dumpling wrappers do not need to be fermented. Turn on the faucet drop by drop, stir clockwise, and turn the flour into a dough, and make it slightly harder.

Knead and rest: Keep kneading for at least 10 minutes to make the dough chewy, place the kneaded dough in a basin, close the lid and let the dough rest until you start rolling out the dough.

Many people love to eat dumplings, but sometimes it is necessary to pay attention to the stickiness of the dumpling skin, many people and the dough dumpling skin is too soft, and the dumpling skin will also be broken when cooking. When mixing the noodles, put a little salt to make the noodles stronger, and when cooking the dumplings, putting a little salt will also make the dumplings not sticky, so that they are not easy to rot, and don't keep stirring, which will also make the dumplings more likely to rot.

The trick of the dumpling wrapper is that you put a little salt when mixing the dough, so that the dumpling wrapper will be more elastic, and then it will not break when cooking, which will be a little better.

Well, I think it's very easy to roll out the dumpling wrappers, first find a rolling pin and cut the noodles into small pieces. Press her flat on. Take your time and catch up a few times. Just catch a few.

The production of dumpling wrappers The wrappers of crystal dumplings not only require the dough to have a certain degree of ductility, but also require the dumpling wrappers to have good transparency after cooking, and at the same time require its cost to be acceptable. 1. Formula Ingredients: 1 part of potato starch, 2 parts of wheat starch 2. Operation steps (1) Put 1 part of potato starch and 2 parts of wheat starch into a basin and mix evenly; (2) Pour in boiling water, pour while stirring, and then mix the dough evenly, the ratio of water to flour is 3:

Then use the ordinary method to make crystal dumpling wrappers.