"Techniques and Skills of Dumpling Skin"

"The techniques and skills of rolling dumpling wrappers are as follows:

1, "the technique of dumpling skin"

Knead the dough until it is even and smooth again, sprinkle a layer of dry flour on the panel, take out a proper amount of dough and put it on the flour, and knead it into a flat circle. Leave the remaining dough in the basin and cover it with a lid, wet cloth or plastic wrap to keep it moist and prevent the surface from crusting.

Make a hole in the middle of the flat dough by hand, and then slowly expand the hole by hand to make doughnuts. When you think the doughnut is the right thickness, put it on the panel and cut it off anywhere. Repeatedly rolling and rubbing into strips with uniform thickness.

Hold the knife in your right hand and cut the strip dough with your left hand. After the first cut, roll it to the left once, and then roll it to the right once after the second cut. Sprinkle a layer of dry flour on all the flour, roll it evenly, and then press all the flour into a flat circle with your palm.

2. "Skills of rolling dumpling skin"

Add salt to the dough. If you want to make the dumpling skin tougher, add some salt to the water when you stir the dough. The amount is not too much. The stirred dumpling skin is particularly strong when it is dissolved in water. The boiled dumpling skin is not easy to break, and it is more delicious. If you are a low-salt crowd, don't add salt when mixing noodles. Adding eggs has the same effect and is more nutritious. It is more appropriate to add 1 to 2 eggs to a catty of flour.

Chinese dumpling

Jiaozi is a traditional food in China, which is wrapped in dough and shaped like a half moon or an ingot. The wrapped jiaozi can be used to make steamed dumplings, fried dumplings or glutinous rice balls. Originated in Nieyang, Nanyang, it is said that it was created by Zhang Zhongjing in the Eastern Han Dynasty.