How to make handmade dumpling wrappers? How to make handmade dumpling wrappers

Ingredients. 300g flour

Water 80g list 1 pc.

1 rolling pin.

Method steps.

Prepare a small bowl of cold boiled water, and be sure to wait for the water to cool before using.

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Beat an egg and separate the egg whites from the yolks, leaving only the egg whites.

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Stir the flour in cooled boiled water.

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Mix the egg whites in the flour so that the egg whites don't stick together.

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Stir the flour well, knead the dough by hand, and let the kneaded dough sit for half an hour.

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Then divide the kneaded dough into small lump noodles.

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Use a rolling pin to flatten the pimple a little bit and make the shape round, which I don't make very round.

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The dumpling wrappers I made myself are already finished.

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

Step 2: Pour all ingredients into a large bowl, blend by hand until flocculent, and turn to a blender to blend into a smooth dough.

Step 3: Seal the dough with 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.

Step 4: Pull the edge of the dough with one hand and roll the dough into a disc with a thick middle and thin edges with the other hand while rotating the dough.

1. First of all, and noodles. Add an appropriate amount of dough, then add a small amount of water, then break the eggs, carefully pour the egg whites into the flour and stir. (Put a little less water at the beginning, and then add an appropriate amount of water according to the dryness of the noodles to avoid adding too much water and becoming a "batter").

2. After that, knead the dough to make it into a ball. At this time, you can drip in a few drops of oil, knead the dough, and finally put it in a basin to rest. (Leave for at least half an hour when rolling the dough).

3. After that, put the awakened noodles on the panel and knead them into a ball. To make it strong, cut the dough into several portions with a knife, then knead the dough with both hands into a "long snake" shape, and then cut it into small pieces with a knife.

4. The last step is to squeeze hard with your hands, press the small section flat, and then roll it into a thin skin with a rolling pin.

Method. Stir all the ingredients together and knead into a ball, allowing the dough to rest for 20 minutes. (The dough will be harder when making dumpling wrappers, so don't add more water outside the portion, and if you must add it, adjust it slowly in units of 1 teaspoon.) )

Poke a hole in the middle of the dough and shape the dough into a large doughnut by hand, cut the dough and divide it into 4 sections, knead each segment into long strips as thick as a medium-sized rolling pin, cut small pieces with a dough knife, and gently shake these small doughs into a bag with flour so that the dough does not stick together.

Flatten the dough from the middle and form a round shape, remembering to sprinkle flour between the dough and the dough, otherwise the dough will stick together over time.

1. Put the flour in a basin and add an appropriate amount of cold waterand noodlesMake it a little harder;

Knead the doughAt least about 10 minutes, it can strengthen the gluten of the noodles;

3. Cover the basin with the kneaded dough and let it sit for a whileRest。The resting time is generally 15-30 minutes. The purpose of resting is to make the dough more chewy and soft.

It should be noted that if the temperature is relatively low, it is necessary to pay attention to heat preservation when the noodles are awakened, such as covering the lid or cloth, otherwise it is easy to reduce the effect of fermentation, which will affect the gluten of the dumpling skin, and if the second fermentation is carried out, it is more difficult.

Hello dear. That's up to me. 1.

Crack an egg and a small amount of salt (about 3 grams) into the flour. 2.Add water and stir into a dough.

3.Knead into a smooth dough. 4.

Roll into long circular strips with a diameter of 2 cm. 5.Cut into small, evenly sized pieces of about 5 grams and sprinkle with dry flour to prevent sticking.

6.Flatten into small discs. 7.

Roll out into a round dough sheet with a thickness in the middle and thin edges, and a diameter of about 7-8 cm. 8.Do it all in turn.

9.Thin and very tough. There is no single method.

I hope mine can help you, I wish you a happy life and a happy day!

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.

The ratio of dough and water is 300 grams of flour and 200 grams of boiling water, and the method is as follows:

Ingredients: plain flour, olive oil, salt, boiling water.

1. Put 2 grams of salt into 300 grams of flour and mix well, pour in 200 grams of boiling water and stir to form a flocculent.

2. Add 20 grams of olive oil and mix well to form a smooth dough.

3. Cover with plastic wrap and let it rise for about 20 minutes.

Fourth, sprinkle thin noodles on the board and knead the awakened dough until smooth.

5. Roll into long strips.

6. Cut into 12 small pieces.

7. Collect the medicine from the outside in.

8. The skin is a smooth little dough.

9. Use a rolling pin to roll out a thin round skin.

Materials:

300g plain flour, 105g water, 1 4 tablespoons salt.

Steps(1) Prepare all the materials;

2) Add salt to the flour;

3) Then pour in the water and stir well with chopsticks;

4) Knead into a uniform dough, the kneaded dough is non-sticky;

5) Cover with plastic wrap and let stand for 15 minutes;

6) Roll out the dough thinly;

7) Use a dumpling maker to press out the dumpling wrapper;

8) Then pick up and add a small amount of flour to prevent sticking, re-knead the leftovers into dough and then roll them into dumpling wrappers;

9) Finished Drawing!

Tips: (1) The amount of water and flour should be adjusted according to the actual situation, that is, add water when dry and flour when wet;

2) If you want to make some beautiful dumpling wrappers, you can add some fruit and vegetable juice;

3) It is not a problem to make dumplings after buying a dumpling device!

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

The main thing is to make noodles.

Warm water and noodles. It's good if it's not soft or hard.

Cover and wake up.

You can roll out the dumpling wrappers.

Half of the noodles are made with cold water and half with hot water.

Hello, happy to answer your questions. First, it is to use high-gluten flour, and special dumpling flour or high-gluten flour must be used to make dumplings. There are instructions on the packaging bag of flour.

Low-gluten flour is not used to make dumpling wrappers. It is used to make cakes and the like. Second, when mixing the noodles, beat one or two egg whites, depending on the number of meals, an average of four people can be an egg white, and the egg whites are beaten until they are foamed and then put into the flour to knead the dough more evenly.

3. When mixing the dough, put an appropriate amount of salt in the water to increase the strength of the flour. The rest is mixed with cold water, the dough should be kneaded until smooth and not sticky, and the dough should be made of three lights, dough light, basin light, and dough hand light. Mix the dough with a lid and let rise for more than half an hour.

The next step is to roll the dumpling skin, to make the edge thin and the middle slightly thicker, the dumplings have a squeezing process, the middle is too thin, and the dumpling filling will be exposed in the squeezing. When making dumplings, pinch the sides of the dumplings tightly to prevent the dumplings from escaping out of the filling during the cooking process.

The preparation of dumpling wrappers is as follows:Ingredients: 500 grams of flour, 2 grams of salt, 250 grams of cold water.

Steps: 1. Add salt to the flour and mix well.

2. Add cold water and stir into a flocculent shape, knead into a slightly hard dough and let it rest for 30 minutes.

3. When the dough is awake, roll it out directly into pants and pure tease thin dough sheets.

4. Use a cup to press out round dumpling wrappers.

5. Tear off the excess leftovers next to the dumpling wrapper.

6. Sprinkle each dumpling skin with flour and fold it up to make the trouser bridge.

When rolling dough, the dough rolling technique is divided into a single cane and a two-handed cane, both of which must be transferred from the middle, so that the dough can be thick in the middle and thin at the edge;

Each dumpling weighs 9 10 grams of dough and 13 14 grams of filling, so that the ingot-shaped dumplings are uniform in size and thin in skin and filling;