How to live dumpling noodles

Dumplings, as a traditional food, often appear on our table: on New Year's holidays, friends, travel, we have to make dumplings to eat, meaning reunion, peace and security!

When I was a child, I remember listening to the elders in my family talk about soft noodle dumplings and hard noodle soup. This means that the noodles for the dumplings should be soft, and the noodles for the noodles should be hard.

The noodles for dumplings should be strong and tough, but not too hard.

In order to increase the toughness and ductility of the dumpling skin, some people put an egg in the dough when making the dumplings, which is a good choice to increase the nutritional value of the dumplings as well as to keep the dumpling skin from breaking down, so that the dumplings can meet the requirements of a thin skin and a large filling.

The second method is more common in daily life:

Put the right amount of flour in the pot, add a little salt (to increase the gluten), and mix the noodles with cool water. (The dough may be a bit rough at first, but it will be smooth when you knead it again after waking up.)

Pour in the cool water while stirring with chopsticks, stirring to form a large flocculent, then get down and form a softer dough, cover with plastic wrap, and let rise for 30 minutes.

After the dough has risen, remove it from the pan and knead until smooth. Roll out the dough with your hands into a long strip and divide into small, even-sized portions. Use a rolling pin to roll out each small dosage into a thin skin, and then wrap it in the filling.