As the saying goes: dumplings are more and more wine to eat, dumplings are traditional Chinese food, in the past are exclusive food for the New Year's holidays, that is, now our living standards have improved, dumplings can be eaten at any time.
Although dumplings are now a very common delicacy, eating dumplings is still regarded by northerners as an indispensable delicacy for entertaining friends and family, or celebrating a happy event.
Therefore, many people will often make dumplings at home, although it seems to be simple to make dumplings, but there are also some skills, because once you don't pay attention to these details, the dumplings are either easy to break the skin, or the taste is not strong enough, or the appearance of the dumplings is sticky and a series of small problems.
So today, let's talk about the 3 tips for making dumplings, according to this method, to ensure that the dumplings you wrap out taste strong and smooth, not sticky, not easy to lump, the key is not easy to break the skin.
The first ingredient: salt
When we roll the dumpling skin, it often appears, the dumpling skin is not thin, and it is easy to break the skin with a little rolling point, many people don't understand that there is a problem, in fact, the dumpling skin is broken because the flour gluten is not enough.
For example, many people use all-purpose flour at home, that is, flour with a protein content of about 9-11%, and the gluten of this flour is not high, so the flexibility and extensibility of the dough are relatively poor.
When the dumpling skin is thin to a certain extent, it will crack, or when we make dumplings, we put too much filling, so when cooking dumplings, due to thermal expansion and cold contraction, the gas in the dumplings will expand, and the dumpling skin will also crack and expose the filling due to poor toughness.
Therefore, the solution to the broken skin of dumplings is to add some edible salt when mixing noodles, and it is recommended to add 5 grams of salt per catty of flour, which can greatly improve the gluten of dumpling skin and improve the toughness of dumpling skin.
The second ingredient: egg white
In addition to edible salt can increase the gluten of flour, egg white can also increase the gluten of flour, so add some egg white when mixing noodles, and the dumpling skin is not easy to break.
However, one thing to note is that we only use egg whites when mixing dough, not egg yolks, because it is the egg whites contained in egg whites that can increase the gluten of flour in egg liquid.
Here's a simple example: like our boiled eggs, the egg whites will take on a "gelatinous" state, while the egg yolks will take on a powdery state.
Therefore, the egg white contained in the dumpling wrapper can tightly bind the flour together, while the egg yolk will be mixed between the flour particles, hindering the connection of the flour particles.
The third type: starch
Starch has a certain viscosity, so we add some when mixing the dough, which can not only improve the texture of the dumpling skin, but also improve the transparency of the dumpling skin, making the dumpling skin look more crystal clear.
In addition, when cooking dumplings, the appearance of dumplings is easy to be sticky, because when cooking, the precipitation of flour is caused, and after adding starch, starch can effectively lock the precipitation of dumplings, so that the appearance of cooked dumplings is not sticky and not easy to lump.
Many people deal with the proofed dough by simply kneading it, directly making the dough, and then rolling out the dumpling skin, and the dumpling skin made in this way is easy to break, and the flexibility will be very poor.
So when cooking dumplings, it is easy to crack.
The correct way to do this should be to let the dough rise, after kneading and venting, let it rise at room temperature for 10 minutes, then continue to knead the dough in one direction, then let the dough rise again for 10 minutes, and finally knead the dough.
After 3 awakenings and 3 kneading, the appearance of the dough is not only smooth and delicate, but also the flexibility and extensibility of the dough will be maximized.
Tip 3: There are skills in cooking dumplings for a safe and auspicious New Year
Freshly wrapped dumplings must be boiled with boiling water, this is because boiling water can cook the dumpling skin in a short time, and the faster the dumpling skin is cooked, the less precipitate will be when cooking the dumplings, so the dumpling skin is not easy to sticky, and the faster the dumpling skin is cooked, the starch contained in the dumpling skin will become tighter because of gelatinization, and the stronger the taste will be.
On the contrary, if the water temperature is not enough, boil the dumplings in warm water, then the dumpling skin will be cooked more slowly, and in this process, the dumpling skin will swell because it absorbs too much water, which will cause the dumpling skin to become soft and glutinous, so it is easier to break the skin.
Cook the skin first and then the filling
When cooking dumplings, be sure to remember the phrase "open lid to cook the skin, cover to cook the filling".
This means that after our dumplings are put into the pot, we must not cover the pot, but open the lid to cook, and wait for the dumpling skin to be cooked before covering the pot.
This is because if the dumpling skin is not cooked and the lid is closed, the air pressure in the pot will become high, so the gas in the dumpling skin will expand greatly, and at this time, the dumpling skin will not be cooked and the toughness will be very poor, so the dumpling will be very swollen.
Therefore, we must first open the lid to cook the dumpling wrapper, and then cover the pot lid to cook the dumpling filling, because the dumpling filling needs a higher temperature to cook after comparison.
Finally, we add an appropriate amount of edible salt to the water in which the dumplings are cooked, and the dumplings are not easy to break the skin, and the cooking oil is added, and the boiled dumplings are not easy to stick.
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