Dumplings, a traditional delicacy of the Chinese nation, are deeply loved by the majority of diners. However, for those who rarely set foot in the kitchen, the fine sorting of flour can be unfamiliar territory. Flour, depending on its protein content, is subdivided into gluten flour, all-purpose flour, and high-gluten flour. So, what kind of flour is the mouth-watering dumpling wrapper made from?
Before answering this question, let's take a closer look at the properties of these flours. Low-gluten flour is suitable for making fluffy pastries because of its low protein content, while high-gluten flour is often used to make pasta that requires gluten, such as pasta and bread. All-purpose flour, on the other hand, is somewhere in between, with a certain gluten and softness, making it an ideal choice for making dumpling wrappers.
Dumpling wrappers need to be tough and malleable so that they don't break easily when wrapping around the filling, while also maintaining their shape after cooking. All-purpose flour has a moderate gluten, is easy to handle, and the texture after cooking is neither too fluffy nor too chewy, which perfectly meets the needs of dumpling wrappers.
Therefore, theoretically speaking, the dumpling wrappers we commonly eat are usually made from all-purpose flour. This choice not only makes the dumplings easier to handle during cooking, but also makes the cooked dumpling skin taste better and has a lingering aftertaste.
And for people who are good at cooking, giving some gluten flour can also make dumpling wrappers with excellent taste, why is this? Because people can adjust it, saying that it can be adjusted, in fact, it is not difficult, just add some salt, eggs, and increase the gluten of the flour.
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