I run a noodle shop. Noodles are ok, but I can't make dumpling skins. Please tell me about your experience. Thank you.

Traditionally, these three kinds of jiaozi skins are made of medium gluten flour and water. Among them, jiaozi's skin is cold water, which is made of cold water and flour. The skin of cold water is elastic and resistant to boiling, so jiaozi can roll in the water without breaking. Steamed dumplings and pot stickers are covered with hot noodles, which are relatively inelastic but soft. Even when fried, they are crisp and delicious. Because the ready-made dumpling wrappers are all pressed by machines, and some of them are added with high-gluten flour, which has less water and tastes very strong. It is also convenient and easy to buy ready-made dumpling wrappers. Basically, the weight of dumpling skin is the same as the weight of stuffing, that is, 600 grams of stuffing (final adjusted weight) needs to be wrapped with 600 grams of skin.

The water consumption of each brand of flour is different, so the water added is slightly different from that of dough. Basically, 2 cups of flour should be close to 1 cup of water (about 1/5 cups should be reserved, and it should be replenished slowly according to the situation). All cold water is added to the cold water surface, and when cooking hot noodles, 2/3 of the water is hot water. First, pour it into flour evenly, stir it with chopsticks, and after heat dissipation, add 1/3 cold water and knead it into a ball by hand.

After the dough is mixed, it should go through the baking process, and the baking time is preferably 20~30 minutes. When baking, cover it with a wet cloth to prevent the dough from drying out.

Knead the baked dough again until it looks soft and shiny, and does not touch the hands or the panel. As for the length of kneading, according to the older generation, it depends on whether your hand is "fire". If there is fire and heat, the dough will be rubbed out soon. This is most obvious when we make steamed bread. After kneading, divide a hole in the middle, knead the flour into a circle with the same thickness, and then knead it.

Shape a small dose into a cylinder, then flatten it into a small circle, and roll it into a dumpling skin with a thick middle and a thin edge with a rolling pin. Jiaozi and glutinous rice balls are round dough, while pot stickers can be rolled into oval shapes.