Dumplings, a traditional delicacy that carries the profound heritage of food culture, are deeply loved by diners for their rich filling, thin skin and tender filling. Among the many dumpling restaurants, those dumplings with thin skin and not easy to break are even more praiseworthy. How, exactly, do this?
In fact, the secret lies in the clever addition of two seemingly ordinary, but extraordinary, "secret weapons" when mixing noodles. Next, I will teach you these two magic weapons and their magical effects in the process of blending.
1. [Egg white]
How it works: Egg white is rich in protein and gum, and when it is incorporated into the dough, it can form a "binder" effect between the flour particles, enhancing the toughness and ductility of the dough. This property allows the wrappers to remain extremely thin and less prone to breakage during the rolling process, and to have a more chewy and smooth texture when cooked.
How to use: When mixing dough, add 1-2 egg whites per 500 grams of flour (adjust according to the absorbency of the flour). Beat the egg whites and gradually add them to the flour, stirring as you add until a smooth and soft dough is formed.
2. [Salt]
Principle of action: In the process of mixing noodles, salt can enhance the elasticity and strength of gluten, so that the dumpling skin is not easy to break when heated and cooked, on the other hand, the appropriate amount of salt can also inhibit the fermentation of the dough, maintain the tightness of the dumpling skin, and avoid cracking due to excessive expansion.
How to use: Add an appropriate amount of salt (about 2 grams of salt per 500 grams of flour) to the dough water, stir well, pour into the flour, and knead into a dough. Note that the salt should be dissolved in water in advance to avoid direct contact with the flour, which may cause the local salt content to be too high and affect the uniformity of the dough.
【Mixing and Resting Techniques】
In addition to cleverly adding egg whites and salt, the correct way to mix and rest the dough is also the key to ensuring that the dumpling skin is thin and not broken!
Dough: Knead the dough repeatedly until the dough is smooth and delicate, and there are "three lights" (face light, basin light, and hand light). Thorough kneading helps in the formation of a gluten network and increases the toughness and elasticity of the dough.
Rest: Cover the kneaded dough with plastic wrap or a damp cloth and let it rest for about 30 minutes. During the resting process, the gluten is relaxed and rearranged, further enhancing the dough's toughness and ductility. After resting, knead the dough again for a moment to make the dough more delicate and even.
If you want to make dumplings at home that are comparable to the level of a dumpling restaurant, with thin skin and not easy to break, the key is to skillfully use egg white and salt when mixing noodles. They can effectively improve the toughness and elasticity of the dough, so that the dumpling skin can be kept in perfect condition during the rolling, filling and cooking process.
Coupled with the scientific method of mixing and resting noodles, you can easily cook dumplings with thin skin and tender filling and first-class taste at home, so that family and friends can enjoy the joy of food!