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2. The method and essentials of rolling dumpling skin with one hand, and the method and essentials of rolling dumpling skin with steamed dumplings?

The essentials of rolling dough with one hand are the same as those of steamed dumplings. Hold the dough with your left hand, and roll it in circles with your rolling pin to form a round dough.

rolling dough with one hand: put flour in a bowl, stir while adding water, and keep stirring until it becomes dough. Put the dough on the chopping board and continue to knead. You can add some flour while kneading until it doesn't stick to your hands. Round the dough, then cut it into sections of about 3 cm, then stand the dough up and press it into a circle by hand. Hold the dough with your left hand, and roll it in circles with a rolling pin, and roll it into a round dough.

steamed dumplings used the same method. Finally, five skins were overlapped, rolled thin with a rolling pin, then folded along the edge by hand, and squeezed slightly, thus squeezing out a lotus leaf-like lace. Hold the roast skin with your left hand, and dig out the stuffing with a spoon with your right hand and put it on the skin. Gather the skin from all sides to the middle by hand, and finally knead it, without sealing the mouth tightly, just show a little stuffing.

related expansion

what is a rolling pin?

a rolling pin is a cylindrical cooking tool, which is used to roll on a plane and squeeze plastic food materials such as dough. The English name is rolling pin, a wooden stick for rolling noodles. China is a very old tool for pressing noodles, which has been spread mostly in wood. It is an indispensable tool for making noodles, dumpling skins, wonton skins and flour cakes by twisting and pressing them until they are thin.

There are many kinds of rolling pins, including single walking stick, two-handed stick, olive stick, flower rolling pin and walking hammer. Rolling pins used in Henan: small-area dough such as dumpling skin and wonton skin are made of small rolling pins with two sharp ends, while large rolling pins with the same diameter and thick length are used when rolling noodles.

Shandong is flat at both ends and in the middle. There is also a' walking mallet' which is also a rolling pin, including a large rolling pin for rolling noodles, a small rolling pin for rolling dumplings, and a hollow one with a shaft in the middle. Generally speaking, Toona sinensis is the top grade of rolling pin wood, followed by others. Rolling pins are long and short, and the long ones are used to make noodles; The short one is rolling dough, that is, making dumpling skin.

what are the above references? Baidu encyclopedia-rolling pin