Lin Xu kneaded the dough into long strips, divided them into small pieces, rolled them into balls, pressed them into cakes, and then brought out the stuffing balls from the fridge to start wrapping.
While wrapping, you need to use the peach-pinching technique, which utilizes the area around the thumb, slowly pressing the dough to gradually wrap the filling, a method of pastry wrapping.
This not only makes the dough more evenly thick, but also allows the filling and dough to firmly combine without any gaps.
This seems trivial, but when cooking, the air in the gaps heats up and expands, easily breaking the dough.
Without gaps, it greatly reduces the possibility of dumplings breaking during cooking.
"Wow, these dumplings look so beautiful."
Shen Jiayue came over, initially thinking Lin Xu's dumplings would look as varied as her own yellow steamed buns. Instead, they were all round and plump, looking like they were machine-made.
Lin Xu said:
