What is the reason for always breaking the skin when making dumplings

The constant peeling of dumplings may be related to factors such as improper dough ratio, uneven thickness of rolled dough, excessive moisture content in the filling, excessive cooking heat, and improper freezing storage.

1. Inappropriate dough ratio

The imbalance of flour and water ratio is a common reason for the easy breakage of dumpling wrappers. Dough that is too dry will lack extensibility and is prone to cracking during rolling; If the dough is too soft, it will lack stickiness and be difficult to knead after filling. It is recommended to use medium gluten flour, with 220-240 milliliters of water per 500 grams of flour, and knead until smooth and non stick to the hands. Add 5-10 milliliters of warm water appropriately in winter, and reduce the amount of water in summer.

2. Uneven thickness of rolled dumpling wrappers

Thin edges or thick centers of dumpling wrappers can affect boiling resistance. The ideal thickness should be maintained at around 1 millimeter, with the edges slightly thicker than the center. When rolling the skin, pay attention to rotating the dough and apply even force. Use a rolling pin to push from the center to the surrounding areas to avoid excessive local extension. Hand rolled leather is more resilient than machine pressed leather.

3. Excessive moisture in the filling

insufficient dehydration of vegetable filling can cause juice to seep out during cooking and break the dough. Vegetables with high moisture content such as cabbage and chives should be marinated with salt for 10 minutes in advance, squeezed dry, and then mixed with meat filling. It is recommended to choose a ratio of three parts fat and seven parts lean for meat filling, as excessive mixing can produce too much meat juice. Fans or starch can be added to absorb excess moisture.

4. If the cooking heat is too high [SEP], the boiling water flow will impact the dumplings and cause them to rupture. The correct approach is to turn the water to medium heat after boiling and maintain a slightly boiling state. Fresh dumplings need to be watered three times, with half a bowl of cold water added each time to cool them down. Frozen dumplings should be boiled in cold water and slowly heated to restore the elasticity of the dough. When cooking, gently push with the back of a spoon to prevent sticking to the bottom and avoid frequent stirring.

5. Improper freezing storage

Directly freezing unsealed dumplings can cause the dough to dehydrate and become brittle. The wrapped dumplings should be spread flat on a tray sprinkled with thin powder and pre frozen for 1 hour, then placed in a sealed bag to release air. The freezing time should not exceed one month, and when thawing, it should be placed in the refrigerator and slowly warmed up. Frozen dumplings do not need to be thawed before cooking, but the cooking time needs to be extended by 2-3 minutes. Improving the problem of dumpling peeling requires controlling the entire process from material selection to cooking. Adding a small amount of salt or egg white during kneading can enhance gluten toughness, while using high gluten flour or adding a small amount of starch can improve boiling resistance. When filling, pay attention to closing the mouth and pinching tightly to avoid residual air. The water used to cook dumplings should be wide, as insufficient water will increase the probability of collision. In traditional techniques, adding a small amount of cooking oil or alkaline water to the dough can also effectively prevent skin breakage. If the skin frequently breaks, you can try purchasing professional dumpling flour or using a dumpling specific noodle press.