Suthseaxa
Senior Cook
I really really enjoy Chinese dumplings, but I find them hard to make. I need that "aha!" moment where I suddenly get what to do. Can anyone help?
I often find that the dough is almost too soft to fold (it gets sticky and starts tearing), even if I do 50% hydration dough. I've seen some recipes go right up to 70%+ and some as low as 40%. I'm not sure what to aim for!
Secondly, can anyone explain the significance of adding boiling/hot water instead of normal water? I often find this makes the dough gummy and less extensible when kneading.
Thirdly, should I be using a high or low gluten flour?
Finally, any tips on rolling out? I find rolling out with flour leaves my dough with a very dry surface which is then not at all ideal for folding (even worse when combined with the "soft dough" problem!
Thanks!
I often find that the dough is almost too soft to fold (it gets sticky and starts tearing), even if I do 50% hydration dough. I've seen some recipes go right up to 70%+ and some as low as 40%. I'm not sure what to aim for!
Secondly, can anyone explain the significance of adding boiling/hot water instead of normal water? I often find this makes the dough gummy and less extensible when kneading.
Thirdly, should I be using a high or low gluten flour?
Finally, any tips on rolling out? I find rolling out with flour leaves my dough with a very dry surface which is then not at all ideal for folding (even worse when combined with the "soft dough" problem!
Thanks!