When making dumplings, it is necessary to make dumpling skins, some people choose to buy them outside, but some people choose to make them at home. To prevent the problem of bad taste, softness, and sticking of dumpling skins, use the correct method when mixing the dough in everyday life, otherwise, the dumpling skins made will not only be non-taut but also have a significantly affected taste.

Method for making dumpling skins

1

Mixing the dough

Turn on the tap to a drop-by-drop state, twist it clockwise, and turn the flour into a dough ball, making it slightly harder to mix.

2

Kneading the dough

Keep kneading for at least ten minutes to make the dough springy.

3

Proofing the dough

Place the kneaded dough in a bowl, cover it with a lid to proof the dough until it is time to roll out the dough skin.

4 Place the dough that has been proofed on the board and knead it for ten minutes with force. Key point: put some flour on the board to make it more forceful to knead.

5 After kneading into a ball, make a hole in the middle, twist it around, and knead it into a fine ball.

6 Cut the dough into four pieces with a knife, and put the rest in a bowl, cover it with a lid and set aside.

7 Knead this strip into a fine and long one, until the cross-section of the dough stick is the size of a one-yuan coin. Sprinkle some flour on the board while kneading to prevent sticking.

8 Cut the dough. About two centimeters wide, the key is for the dough stick to roll up and down on the board. After cutting, it will form such an arrangement.

9 Press the dough. Sprinkle flour, correct each dough ball with your hand, and press down with the large muscle near the palm and thumb, and it’s done. The one on the left has been corrected, and the one on the right has been flattened. Now you can start rolling out the dough skin!

10 Tools: Rolling pin, sieve (made of bamboo, different names, same function, prevents dumplings from sticking to the bottom). At this time, there are many cut pieces on the table, hand-squeezed into flat shapes, somewhat resembling flying saucers. Roll the dough while rotating the dough with the rolling pin. When rolling with the rolling pin, pay attention to the middle being thick and the edges being thin, so that the filling does not leak out in the middle and the taste is good when eaten.