Ingredients: 350 g medium gluten flour
温水（比体温略高点 ） 适量
Warm water (slightly higher than body temperature) moderate
A pinch of salt
Egg (room temperature, recommended, more powerful, can be omitted) 1
Flaxseed powder (optional, to increase nutrition and fiber) 1 tsp
The practice of dumpling skin without breaking after freezing
Generally, 350 grams of flour will be used for a pound of meat stuffing.
Pour flour, salt, eggs and flaxseed powder into the bowl.
Put warm water in the cup. Hold the cup in one hand and a chopstick in the other.
Little by little, pour water into the noodles, while pouring water, draw circles with chopsticks and stir. When the water is not visible, continue to pour water.
Like this, the basin can also see flour crumbs, indicating that water should continue to be added.
Just like this. There is no residue in the basin. Chopsticks can basically stir the dough, but it is not enough to lift the whole dough with a single pestle.
If chopsticks can lift the whole dough into a lump, it means that there is more water and the dough is soft. Add some more powder.
Knead the dough by hand, shape it into a ball, cover the dough with a lid or plastic wrap and set aside. It doesn't matter if the dough is rough.
Fold it in half an hour.
At this time, the dough has become soft. Use your hand to lift the corner of the dough and pull it up. Don't break it. When you feel the resistance, cover the dough. Do this all around the dough, like a pack. About 4 or 5 times, the dough is finished.
Then take the dough up and turn it over, with the joint facing down, the smooth and tension side facing up, and seal and set aside.
The purpose of folding is to make the surface of the dough a smooth and tensile surface. Another way is to take the dough directly, bend the dough down with both hands at the same time, and stick the dough held by the left and right hands together. In another aspect, the purpose is to create tension.
The rest of the time, when you have time to fold, no strict requirements. As long as the dough is soft and loose, you can fold it.
Generally, the dough is very elastic and smooth when it is folded 3-4 times.
If you really can't do it, it is recommended to go to the local Jinan quick-frozen dumpling wholesaler to buy, the quality will not be bad.