What doesn't stick to dumpling wrappers

Sprinkle dry flour or corn starch on dumpling wrappers to effectively prevent adhesion. Dry flour and corn starch can absorb moisture to form a barrier layer, and starch substances can also reduce the stickiness of the dough. When operating, it is necessary to evenly spread and use moderate amounts. Dry flour is the most commonly used anti sticking material, mainly composed of wheat starch and protein. Flour particles can adsorb onto the surface of the dough to form a physical barrier, blocking water infiltration and direct contact between the dough and the dough. When using, medium gluten or high gluten flour should be selected, as low gluten flour has poor anti sticking effect. When spreading powder, a fine mesh sieve can be used to evenly screen it on the cutting board and rolling pin. During the packaging process, it can be sprinkled in a timely manner. Be careful not to use too much flour, otherwise it will cause the dumpling skin to become too dry and affect the taste, and it is also easy to make the soup cloudy during cooking. The anti sticking effect of corn starch is better than that of ordinary flour, with finer particles and stronger water absorption. Corn starch can form a smooth film layer on the surface of the dough, significantly reducing the probability of adhesion. When in use, starch can be mixed with flour in proportion, which can improve anti stickiness and avoid the slippery feeling caused by pure starch. Corn starch is especially suitable for making Pyramid dumplings skins or green bodies that need to be stored for a long time, but it should be kept away from moisture to avoid caking. For dumplings that need to be frozen, sprinkling corn starch can also prevent them from freezing and cracking.

When making dumplings, the cutting board should be kept dry and clean. After sprinkling the powder, excess powder can be removed by gently tapping with the hand. When making noodles, a small amount of salt or egg white can be added to increase gluten toughness and reduce the risk of cracking. When cooking dumplings, the water should be wide and the soup should be on high heat. When first cooking, use a spoon to gently push it to prevent it from sinking to the bottom and sticking to the pot. If steaming method is used, the steamer cloth can be dipped in oil first and then sprinkled with thin powder, which can achieve better anti sticking effect. When storing packaged dumplings, they can be separated with plastic wrap and sprinkled with powder to prevent sticking. Freezing storage should not exceed one month.