The Secret to Firm and Delicious Dumpling Wrappers That Don't Break

Dumplings are a beloved dish by everyone, satisfying and easy to prepare, and they play an important role during the New Year and festivals. Making dumpling wrappers is a technical skill. First, you need to prepare the flour. High-protein flour is preferable. The higher the protein content in the flour, the more chewy and delicious the dumpling wrappers will be when cooked. These dumplings won't break apart when boiled and will be shinier and more elastic.

Today I used 5-Star Li six-star flour 1000g, 2g salt, 2 eggs, 500g water, and 50g starch

First, whisk the eggs, while pouring water into the bowl, stir with a chopstick until a large snowflake shape, then use your hands to knead until all the snowflake pieces are kneaded into a smooth dough. Let the dough rest in the kneading bowl for about 30 minutes under a lid, then knead it again until smooth, and then you can use this dough to make dumpling wrappers. Cover the dough with a lid, or with damp gauze, or with plastic wrap, the key is to ensure that the surface of the dough doesn't evaporate.