If you want to make a dumpling wrapper that is not rotten, you need to pay attention to the following aspects:
Choose the right flour: Dumpling wrappers are generally made of high-gluten flour, which contains more protein, which is conducive to the ductility and water retention of the dough, so that the wrapped dumpling wrappers will not be easy to rot.
Add salt to taste: Salt increases the gluten of the dough, so that the dumpling skin is not easy to rot.
Knead the dough thoroughly: Kneading the dough can make the protein in the flour fully absorb the water, so that the dough is more elastic, so that the wrapped dumpling skin will not be easy to rot. The kneading time is generally about 10 minutes.
Proofing should be sufficient: Proofing can make the yeast in the dough fully fermented, so that the dumpling skin is more fluffy, so that the wrapped dumpling skin will not be easy to rot. Proofing in place is the key to how the dumpling wrappers are not cooked. Generally speaking, it is enough to rise until the volume of the dough expands by about 2 times. The leavened dough should be soft and elastic, and the surface will quickly rebound when pressed with your fingers.
Pay attention to the heat when cooking dumplings: When cooking dumplings, the heat should be controlled over medium heat, not too large, otherwise the dumpling skin is easy to cook. Once the water is boiling, remove from the pot and cook over high heat.
Here are the specific steps to make dumplings without rotting the skin:
Pour flour, salt and an appropriate amount of 30-35 warm water into a basin, stir well with chopsticks, and knead a smooth dough with your hands.
Cover the dough with a damp cloth and let it rise in a warm place.
When the dough expands by about 2 times in size, remove it and knead it well, and then divide it into small dough of uniform size.
Roll out the dough into a thin dumpling wrapper and wrap it in the filling.
When boiling dumplings, boil water in a pot, put the dumplings in the pot after the water boils, and cook over medium heat for 5-7 minutes.
If you master these skills, you can easily make dumpling wrappers that don't rot.
Here are some additional considerations:
When mixing noodles, you can add a little vinegar or sugar, which can increase the gluten of the dough, so that the dumpling skin is not easy to rot. When proofing the dough, you can place the dough in a warm place, which will speed up the fermentation of the dough.
When cooking dumplings, you can add a little salt to the pot first, which will prevent the dumpling skin from sticking to the pan.