What should I do if I forget to put salt in the dumpling wrappers

Forgetting to add salt to dumpling wrappers can be remedied by adjusting the saltiness of the filling, adding dipping sauce, and changing the cooking method. Salt in dumpling wrappers mainly enhances gluten and seasonings, and can be compensated for through other processes when missing.

1. Adjust the saltiness of the filling

Increasing the amount of salt in the filling appropriately can balance the overall taste. Meat filling can be enhanced with soy sauce or oyster sauce, while vegetarian filling can be paired with natural and flavorful ingredients such as mushrooms and shrimp. Note that the filling should not be too salty to avoid masking the original flavor of the ingredients. When adjusting the filling, add a small amount of salt to taste first.

2. Add flavor to dipping sauce

Use with heavy flavored dipping sauce such as garlic paste, soy sauce, and vinegar chili oil. The salt and amino acid in the dip can effectively make up for the weak taste of the dough. It is recommended to use seasonings containing fermented ingredients, such as Fermented bean curd and fish sauce, whose fresh substances are more likely to attach to the surface of the dough.

3. Change the cooking method

Use fried dumplings or Steamed dumplings to improve the taste. The Maillard reaction occurs when the dough comes into contact with oil during frying, while steaming allows the filling juice to penetrate the dough. Avoid boiling the dough to prevent it from becoming dull. If boiling is necessary, the time can be shortened to within 3 minutes.

4. When adding reinforcing ingredients

and flour, add egg white or a small amount of alkali flour to enhance gluten. Egg white contains lecithin, which can replace the gluten function of salt. Eating alkali can promote gluten formation, but the alkali content should be controlled within 1% of the flour weight to avoid bitterness.

5. Secondary processing

After cooking, it can be soaked in seasoning soup or soaked with sauce. Boil the broth, soy sauce, and spices into a concentrated sauce, pour it over the dumplings while they are hot, or soak the dumplings in a seasoned bone broth for a short period of time to allow the dough to absorb the flavor of the soup.

It is recommended to use a standard ratio for daily dumpling making: add 5 grams of salt for every 500 grams of flour. If you often forget the ingredients, you can prepare dumpling powder in advance or use a quantitative seasoning box. Salt free dumpling wrappers are more suitable for people with high blood pressure, but it is important to reduce the sodium content in the filling. When storing uncooked dumplings, spray salt water on the surface to prevent drying and cracking, and freeze storage should not exceed two weeks. Observe the condition of the dough during cooking, and adjust the heat promptly if any damage occurs.