Sometimes there are lots of dumpling wrappers, but the stuffing is not enough. They can be saved for future use. So how to keep the dumpling skin? How to keep the dumpling skin not sticky?
How to keep dumpling skin?
It's very simple to keep the dumpling skin. Just wrap it up in a fresh-keeping bag and put it in the refrigerator. It should be OK to put it for 3-5 days. One thing to pay attention to is that the temperature of the refrigerator must be low, so that it can be preserved for a long time. Just don't let the dumpling skin freeze.
How to keep dumpling skin not sticky?
Dumpling skin and skin between starch can be separated. Or put it in the refrigerator for two or three hours, and then pick it up and put it in a bag.
How to make dumpling skin?
Materials: flour, water
Method: mix the noodles. Turn the tap to drop by drop, twist it clockwise, turn the flour into a dough, and make it a little harder.
Knead the dough. Keep kneading for at least ten minutes to make the dough stiff.
Wake up. Put the kneaded flour in the basin, cover it and wake up until you start rolling.
Put the dough on the panel and knead for ten minutes. Main point: put some flour on the panel and knead it more vigorously.
Knead into a ball, pick a hole from it, turn around and knead.
Divide into wedges of appropriate size. Knead the dough until the cross section of the dough stick is equal to the size of a dollar coin. When kneading, sprinkle some flour on the board to prevent sticking to the board.
Press dough. Sprinkle with flour, knead each dough with your hand and press it down with the big muscle of your hand and thumb. The one on the left has been pinched and the one on the right has been flattened. So you can start rolling leather!
Note: when rolling with a rolling pin, pay attention to thick middle and thin edge, and thick middle to prevent dumpling stuffing leakage, thin edge and good taste.