What water and noodles are used for steaming dumplings What kind of water is used for making dumplin

Steamed dumplings with cold water and noodles.

Cold water dough is a water dough prepared by mixing water at a temperature below 30 degrees, commonly known as cold water dough. Due to the use of cold water or cooler water and flour, the protein in the flour cannot be thermally denatured, resulting in the formation of more and stronger gluten. Starch does not swell and gelatinize at low temperatures.

Specialty steamed dumplings:

The smallest dumpling: There is a queen mother chrysanthemum hot pot pearl dumpling in the dumpling feast, which is the smallest dumpling in the dumpling kingdom. When making this dumpling, more than 160 dumpling wrappers can be rolled out on one or two sides, all of which are as thin as paper and as small as a penny coin, and then wrapped in filling, and then kneaded into a flower shape, and the formed dumplings are only the size of peas.

The largest dumpling: Ssangyong steamed dumplings can be called the largest dumplings in the dumpling feast, with a length of 60 centimeters, composed of more than 100 dumplings to form a traditional Chinese two-dragon play bead pattern, weighing up to 10 kilograms.

The most difficult dumplings to make: The dumplings in the dumpling banquet are the most difficult dumplings to make, the operation procedure is complicated, each dumpling has thirteen small holes, shaped like a lotus vegetable section, the inside and outside three layers are smaller than the nail cover, carefully kneaded by hand. Only experienced and ingenious veteran technicians can do it.

The most wasteful dumplings: vegetarian mixed dumplings use the most ingredients, and the dumplings are filled with eggs, mushrooms, fritters, fungus and other raw materials.

The most expensive dumplings: The most expensive in the dumpling world is shark fin dumplings. Shark fin goes without saying, shark fin is used as filling, a cage of 12 dumplings, **more than 100 yuan.

Celsiushot water and noodles above. Unlike dumpling wrappers, steamed dumplings require the use of hot noodles, that is, hot water to mix the noodles. Because the hot dough will not only not stick when steamed, but will also look crystal clear.

Note that during the scalding process, pour hot water while stirring with chopsticks until it is flocculent, and then knead the flour until the surface is smooth.

Introduction: 1. Vegetables cannot be squeezed into water.

When making dumpling filling, many people will squeeze the water of the filling, but they don't know that this will lose some minerals and water-soluble vitamins.

The nutritional content of dumplings has been reduced. Add fungi and algae to the filling.

Foods, such as kelp, fungus, shiitake mushrooms, etc., not only increase the taste of dumplings but also help lower fat and cholesterol.

absorption. 2. Steamed dumplings should be scalded with dough skin.

Unsteamed steamed dumplings should be frozen in the refrigerator to maintain the softness of the steamed dumpling skin and prevent hardening, and the frozen steamed dumplings can be steamed directly without freezing.

Dumplings and noodles are generally made with warm water.

What kind of water should be used to make dumplings and noodles?

When making dumplings, the noodles are neither cold or hot, but warm, and it is best to use warm water.

1. Use cold water and noodles, and the dumplings will be hard when eaten

When making dumplings, if you mix the dough with cold water, the starch in the flour will not gelatinize in the water at a lower temperature, and in the process of kneading the dough, more gluten will be formed, resulting in the overall strength of the dough. The dumplings made in this way are chewy and chewy, but the texture is easy to harden. And if it is in winter, it is also a big challenge to use potatoes with cold water and noodles.

Whether it is from the perspective of taste or convenience (cold weather is not suitable for kneading dough with cold water), cold water is not the best choice when making dumplings in a few rulers.

2. Use hot water and noodles, dumplings are easy to stick and easy to break

When making dumplings, if you use hot water and noodles, the protein properties in the flour will change when the water temperature is high, resulting in the hydrophilicity of the flour.

and decreased extensibility. The starch in the flour will swell and gelatinize the reaction, so that the kneading dough is more viscous, but the toughness is poor, so when cooking, it is easy to stick together, and the dumpling will break the skin.

Therefore, it is not recommended to use hot water when making dumplings and noodles, otherwise when cooking, the dumplings are easy to boil and break the skin, and they are easy to stick together.

3. Dumplings and noodles, preferably with warm water

When making dumplings and noodles, we should use warm water. The noodles made with warm water are easy to form, soft and strong, and there is no problem of hard taste caused by cold water and noodles, nor is it easy to break the skin caused by hot water and noodles, and the dumplings made are not hard to eat, but also more strong.

Through the above analysis, we can come to a conclusion that making dumplings and noodles with warm water is actually a more suitable choice.

Steamed dumplings with cold water and noodles. Cold water dough. It refers to the dough that is generally made with water below 30 degrees.

Everyone knows that the dough made by cold water has strong gluten, and the starch in the flour is prepared with cold water and it will not be gelatinized, and the good dough is relatively firm, with good toughness and strong tensile force, we generally call it dead dough . The noodles it makes have a firm and smooth taste, and are mostly used to make noodles, dumplings, etc.

Other suggestionsIt is generally recommended to use high-gluten flour to make steamed dumplings, so that the steamed dumplings are not easy to break the skin and the color is good-looking. Because the protein content of high-gluten flour is relatively high, the water absorption rate is good.

Even after scalding with hot water, the taste is still soft and elastic, and the steamed dumplings are highly transparent and shiny in color. All-purpose flour.

It's okay, but it's a little worse than cake flour in terms of texture and color.

Ingredients: 400g of dough, 500g of cabbage, appropriate amount of auxiliary oil, appropriate amount of salt, appropriate amount of minced green onion, appropriate amount of chicken essence.

1.Cabbage wash 2Chop and remove the moisture 3Add minced green onions, salt, soy sauce, oil, and chicken essence to make a filling.

4.A piece of dough 5Cut into small pieces 6Skinning 7Put on the stuffing 8Pinch well.

9.Wrap them one by one 10Cook in a pot for 11Serve <>

Tips Cabbage contains a lot of water, put a little salt and mix well, and after a while, just grab the water.

Ingredients Chinese cabbage: half a flour: 2 large bowls Accessories Sesame seeds: a small handful Oyster sauce: to taste.

Dark soy sauce: appropriate amount Salt: appropriate amount Finely chopped green onion: appropriate amount Sichuan pepper: appropriate amount.

Step 1Wash the cabbage.

2.Chop up, salt the water, dry it, and make the noodles live in advance.

3.Place in a bowl, add all ingredients and stir well in a 1-minute directionRoll out the skin.

5.Dumplings 6Put it in boiling water and bring it to a boil, then remove from the pot.

Flour, milk, cabbage, fungus, eggs, green onions, ginger, cooking oil.

Method 1Take out the appropriate amount of flour according to the number of people 2Mix with 245ml of pure milk and pasta.

3.Wash the cabbage and fungus, soak it, chop it, squeeze it out of water and put it in a pot.

4.Scramble 4-5 eggs and stir into small pieces, together with the cabbage fungus.

5.Pour a small amount of hot cooking oil over the cabbage, add the green onion and ginger, and stir well.

6.Add a pinch of salt 7When everything is ready, let's roll out the skin and make dumplings.

1. Chop the cabbage first and wrap it in gauze and squeeze the water, until there is no more water flowing out;

2. Then chop the shiitake mushrooms after removing the hard stems, the carrots are best rubbed into fine filaments with a fine rubber, and then put two tablespoons of peanut oil in the oil pot, first put in the peppercorns and stir-fry them and then take them out, put the chopped mushrooms into the oil and stir-fry and add a few drops of dark soy sauce and a little sugar, and then stir-fry a few times to smell the fragrance and then get out of the pot for later use;

3. Chop the ginger according to the taste, chop it and set aside;

4. Put the cabbage and carrots in a large container, pour a tablespoon of sesame oil and stir evenly, be sure to evenly coat all the vegetable grains with a layer of oil, then put in the fried mushroom grains and minced ginger, put salt and a little mushroom essence, five-spice powder, stir evenly, and a pot of soup dumpling filling is done!

It doesn't matter if the stuffing comes out of the water when wrapping, as long as the filling basin is raised on one side, the water will naturally flow to the lower side.

Steps on how to make dumplings and noodles:

Preparation: flour, water, salt.

Procedure for Summing Surfaces].

Prepare a basin and add the required amount of flour to it, here it should be noted that the all-purpose flour used when making dumpling noodles is all-purpose flour, which is the ordinary flour we use for cooking, and there is also flour for dumplings. This kind of dumpling powder and noodles are whiter and more chewy, so you can choose according to your preferences.

Then add an appropriate amount of water to the flour, it is winter, the weather is relatively cold, it is recommended to add a little hot water to the water to make the water temperature reach about 20 degrees, use such warm water to mix the noodles, stir while pouring water, until the flour is all stirred into a dough flocculent, and then add a spoonful of salt, the purpose of adding salt can increase the ductility of the dough, and it is not easy to break the skin when cooking dumplings.

At this time, start to make the dough into a smooth dough, when making dumplings, and the dough should not be too hard and not too soft, if it is then to make the dough not too hard, if it is to make the dough out in advance, it is recommended to live the dough a little harder.

After mixing the dough, do not continue to use it for rolling skin, you need to cover the lid and let it rise in a warm place for 15 minutes, the purpose of proofing is not to make it swell, but to let the dough relax and make the dough more gluten. ​

When the dough is ready, take it out, and see that the dough is more delicate than the original, then put it on the cutting board, continue to knead it with your hands, knead it into a very smooth dough, and then roll it into long strips and cut out an evenly sized agent.

Before wrapping dumplings, each small agent should be rounded, and then pressed, pressed flattened, so that it is easy to roll the skin, and then take a rolling pin to roll it into a thick dough in the middle and thin around it, so that a very regular bun skin is ready! And then it's done!