How to roll the dumpling skin? Learn this method, 60 cards a minute.

Jiaozi, as an indispensable delicacy on the dining table of northerners, its position in pasta can be imagined! Jiaozi has skin. On the day of family reunion, jiaozi, who has so many mouths waiting to eat your buns during the Spring Festival, will have to work until you are still rolling dumpling skins?

It is easier to eat jiaozi than to pack jiaozi. If you are still worried about rolling dumpling wrappers, learn this method and you can roll 60 sheets in one minute.

Ingredients: 500 grams of medium gluten flour, 5 grams of salt, 240-250 ml of warm water, and proper amount of ordinary flour (to prevent sticking to hands).

? knead flour into dough

1. Measure 500g of flour in a clean and waterless bowl, add 5g of salt and mix well. Salt can increase the toughness of flour and make dough stronger.

* The ratio of salt to flour is 1: 100, so it is not advisable to add more salt.

2, add 240ml warm water, stir with chopsticks into a flocculent. Warm water and noodles will be a little bit softer. As the saying goes, "Soft noodles and jiaozi hard noodle soup are neither soft nor hard to make dry food", so the dough for making dumpling wrappers must be slightly soft.

Wash your hands, dry the water and knead the flour into a ball. As long as the water on your hands is dry, you will definitely not stick to your hands when kneading. You don't need to knead the dough hard for a long time, just knead it into a ball. The hardness of the dough is moderate, and the softness that feels like an earlobe is appropriate. If you stick to your hands at this time, it means adding more water. You can add flour and knead it into a non-sticky dough.

4. Cover the kneaded dough with plastic wrap and let it stand for 20 minutes.

5. After standing for 20 minutes, knead the dough with clean and waterless hands again, knead the dough into a smooth surface as shown in the figure, and cover it with plastic wrap again and stand for more than 1 hour.

* The dough must wake up after kneading the smooth surface 1 hour or more, otherwise you will find that the dough doesn't work when rolling.

? preparation

1. Prepare a clean mat or board and sprinkle some flour on the mat to avoid sticking.

2. Take out the proofed dough and put it on the mat. Hold the dough with your left hand and poke a small hole in the center of the dough with your right thumb, as shown.

3. Pick up the dough with both hands and turn around, and spread the dough into a circle as shown in the figure.

4. Just find a place and tear it by hand to get the big strip of dough in the picture.

5. Divide into four parts by hand. Don't knead the dough!

6. Take out one paragraph and knead it into a thin strip the thickness of the girl's thumb with both hands.

* At this point, quickly put the remaining dough back into the basin and wrap it with plastic wrap to keep it moist to prevent the surface from drying.

7. Cut the dough into small doses of 7-9 grams one by one, and slowly cut them to the same size as possible, so that the rolled skin is about the same size and thickness.

8. Grab a handful of flour and sprinkle it on a small dose. Rub the doses back and forth with both hands so that each dose is evenly stained with flour.

? Curled skin

1. Press each dose and prepare a rolling pin.

2. Take medicine in your left hand and a rolling pin in your right hand. When the medicine is taken in the left hand, the rolling pin is forcibly pushed on the medicine in the right hand. After pressing, recover the rolling pin with your right hand. At this point, the left hand rotates the medicine counterclockwise about 30 degrees, then the left hand holds the medicine and the right hand pushes the rolling pin to the medicine. Repeat the above operation until the dumpling skin is rolled open.

Ps: If you want to roll faster, you can wrap more flour in the flour, stack them together, and then repeat the above rolling operation.

The pictures in this article are all from the Internet.