Why are the dumplings in the restaurant so white? Why are the dumplings in the restaurant so chewy?

As we all know, dumplings are a common type of pasta. They have a lot of fillings, rich flavors, and are very delicious. They are very popular among people, especially those in the north. The dumplings you make yourself are different from those made in restaurants. The dumplings made in restaurants are generally whiter. So why are the dumplings made in restaurants so white? Let's take a closer look!

Is it normal for homemade dumplings to turn yellow?

White flour requires special flour or some ingredients, because the wheat flour we usually eat is not pure white, because the wheat is further ground into wheat flour, which has some grain shells, so the flour is naturally slightly yellow, which is why we steam or boil dumplings. So the dumplings we make are naturally slightly yellow, which is a very common and normal situation when we make dumplings.

The dumpling skins made at home are all light yellow, not the pure white color sold outside. Moreover, the dumpling skins are easy to break after being picked up with chopsticks, and they are in a very soft state, and they are soft when you bite them. This is a problem that most friends will encounter when making dumplings at home. Generally speaking, there is no big problem with making this dumpling skin. But it is undeniable that the taste of the dumpling skins sold outside and the taste of the dumpling skins in your mouth are indeed somewhat different from those we make at home.

Why are the dumplings in the restaurant so white and chewy?

White flour requires special flour or some ingredients, because the wheat flour we usually eat is not pure white, because the wheat is further ground into wheat flour, which has some grain shells, so the flour is naturally slightly yellow, which is why we steam or boil dumplings. So the dumplings we make are naturally slightly yellow, which is a very common and normal situation when we make dumplings.

Use dumpling flour

There may be two reasons why restaurants make dumplings so white. One is that restaurants may use dumpling flour to make dumplings. The flour of dumpling flour is whiter than the flour we usually use, and it is slightly tougher. The dumplings made in this way are whiter and chewy. This is why we may feel that the dumplings in restaurants are chewy when we eat them.

Add whitening agent

The second reason is that some edible whitening agents are added to ordinary flour. These edible whitening agents can be added, and adding a moderate amount will not harm our body. This can make the dumpling dough whiter, and the way to make the flour chewy is to add a little salt to the flour before mixing it with warm water. After adding salt, stir the salt and flour evenly. Then add clean water to make the dough more chewy, so that the dumpling skin can be white and chewy.

Low temperature water and dough

The third reason is to use slightly cooler water to mix the dough. When we make pasta, we usually use warm water to mix the dough. The warm water is determined by the temperature of our hands. If the water is slightly hot, the dough will turn yellow. For example, when we make hot noodles, the dumpling skins are all yellow, so the temperature of the warm water is recommended to be slightly lower.

What are the techniques for making dumplings?

1. Onion

It is very important to put green onions in dumplings or buns. The green onions need to be cut and used immediately. It is not advisable to cut them in advance, especially the green onions cut the day before will smell bad the next day. When the dumpling filling is seasoned with minced ginger and salt, add oil, sprinkle with green onions and mix well, then you can make dumplings.

2. Oil

The oil used for making dumplings and mixing stuffing can be peanut oil, sesame oil, or you can make your own scallion oil or pepper oil. These have a stronger aroma and are full of flavor.

3. Incense

This fragrance is not the same as that fragrance, but the spices that can be added when making dumplings stuffed with pork, beef or mutton. In addition to fine pepper powder, thirteen spices are more suitable. Not only is the fragrance strong, but it also goes well with livestock meat, which can remove fishy smell, relieve greasiness and enhance fragrance, but don't put too much!

4. Stir-fry

Are you surprised to see this word? Food can be fried to remove the fishy smell and enhance the flavor. For example, Laobian dumplings use fried stuffing. Here I will also reveal a top-secret "frying". With this technique, dumplings will definitely taste good!

Many people like to add soy sauce when making dumplings, thinking that such dumplings are traditional enough. Soy sauce is a fermented soy product, which mainly provides salty and fresh taste, but it is not delicious to add soy sauce directly to the filling. Put a little oil in the pot, stir-fry the chopped green onions and then add soy sauce, which can make the soy sauce instantly fragrant. Using such soy sauce to season the filling is the secret of many dumpling shops. Have you learned it?