Do you always feel that the dumpling skin made at home is different from the one in the restaurant outside? The dumpling skin at home is white, and it starts to stick together after a few minutes. But the dumpling skin on the outside is translucent and smooth, and it doesn't stick after cooking for half a day. I wondered why this was the case, and then I asked the pastry chef next door to my house for advice, and he told me the secret. Today I'm going to share his experience with you.
Guess why our dumpling wrappers always stick together? It turns out that we use high-protein flour. In the restaurants outside, the reason why their dumpling wrappers are translucent and smooth and non-sticky is because they add starch to the flour. The pastry chef explained that flour is high in protein, so the dough is also strong, which leads to boiled or uncooked dumplings sticking together.
01 A few ways to make the dumpling skin non-sticky
Of course, in addition to the methods of adding tapioca starch just mentioned, there are some other tips to make the dumpling skin non-sticky!
Add a little oil: When mixing the dough, add a little cooking oil, such as canola or olive oil, to the dough. The addition of oil can effectively reduce the stickiness of the dough, and the made dumpling skin is not easy to stick.
Use dry flour to prevent sticking: When rolling out the dumpling wrappers, you can sprinkle some dry flour on the cutting board. In this way, the dumpling wrappers are not easy to stick to the cutting board, and it is not easy to stick together. Remember to sprinkle flour in moderation, too much will affect the taste of the dumpling wrapper.
Don't use too much force when rolling the dumpling skin: When rolling the dumpling skin, don't use too much force to avoid the dough becoming too tight and causing the dumpling skin to stick easily. You can roll it gently and force it evenly, so that the thickness of the dumpling skin is uniform and not easy to break.
Keep the dough moist: In the process of mixing the dough and rolling the dumpling skin, you can add an appropriate amount of water or cover with a damp cloth to keep the dough moist. The moist dough is easier to work with, and the resulting dumpling wrappers are less likely to stick.
Hot water: When mixing noodles, you can use hot water instead of room temperature water or cold water. Hot water allows the flour to absorb water more quickly, making the dough softer, and the dumpling wrappers are also easier to handle and less likely to stick.
02 Steps
Next, I will give you a detailed explanation of the operation steps of making dumpling wrappers, which are simple and easy to understand, so that you can learn them:
Prepare the ingredients: First, prepare the flour, tapioca starch, salt, alkali, and water. Remember to choose good quality flour and tapioca starch, which will result in a better taste of dumpling skin.
Mix flour and tapioca starch: Put the flour and tapioca starch in a large bowl, add the appropriate amount of salt and alkali, then slowly add water to the bowl, stirring with chopsticks while adding water, until the flour and water are well mixed and there is no obvious dry powder.
Knead the dough: Knead the mixed flour into a dough and knead until the surface is smooth, free of dry powder and wet paste. If the dough is too dry, add some water to the right amount and if it's too wet, add some flour.
Rest the dough: Place the kneaded dough in a bowl, cover with a damp cloth or plastic wrap, and let the dough rest for about 30 minutes. Doing so makes the dough softer and easier to roll out the dumpling wrappers.
Roll out the dumpling wrappers: Take out the dough after waking up, divide it into small pieces, and then roll out each small piece into a thin dumpling wrapper. You can flatten it with a rolling pin or the palm of your hand and roll it out to the desired size and thickness.
Anti-stick treatment: In the process of rolling the dumpling skin, you can sprinkle some dry flour on the cutting board, so that the dumpling skin is not easy to stick to the cutting board, and it is not easy to stick together.
Making dumplings: Omit the steps of making the filling, and only talk about the steps of making dumpling wrappers. Place the wrapped dumplings on a clean plate or plate, and do not let the dumplings squeeze each other to avoid sticking.
Cook dumplings: Put the wrapped dumplings in boiling water and cook until they float and then remove them, don't cook them for too long to avoid the dumpling skin breaking. The boiled dumpling skin is smooth and translucent, non-sticky, and has a better taste.
Enjoy: Serve the cooked dumplings on a plate with a plate of fragrant vinegar dipping sauce and enjoy!
If the old man eats tapioca starch in the dumplings, it is actually no big deal. However, if the elderly themselves do not digest and absorb starchy foods well, or have gastrointestinal problems, it is recommended to eat less or no food to avoid discomfort.
I tried the pastry chef's method and it worked really well! the skin of the dumplings was smooth and translucent, and the cooked dumplings didn't stick together. Not only did I solve the problem of sticking dumplings at home, but I also made dumplings with better taste.
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