Making sticky dumpling skin by yourself!
I also made dumpling skin myself to copy the dumpling recipe of Lee Hye-jung, a cooking researcher on My Little Television. It's more chewy and delicious because I made dumplings myself! ^^
1 serving
Within 90 minutes
요리가좋아in독일
Ingredients
  • Flour
    5T
  • glutinous rice flour
    2T
  • egg
    1ea
  • Salt
    2little
  • Cooking oil
    1~2drop
Cooking Steps
STEP 1/12
Please prepare the ingredients. I made a mixture of flour and glutinous rice flour. If you have flour, you can use it.
STEP 2/12
Add 5T of gravity flour / 2T of glutinous rice flour / 2 pinch of salt and mix well.
STEP 3/12
Separate an egg from a white man and add one or two drops of cooking oil.
STEP 4/12
Mix it well and hit it. It's a viscosity that doesn't get on your hands.
STEP 5/12
Wrap the dough in a plastic wrap or plastic pack and let it ripen for more than an hour.
STEP 6/12
Remove the matured dough.
STEP 7/12
Make the dough long and cut it into appropriate sizes.
STEP 8/12
First, cut one and make it.
STEP 9/12
You can make it round using a cup or a suitable mold.
STEP 10/12
Make sure that the finished dumpling skin does not stick to it with flour or starch.
STEP 11/12
If you don't use them right away, stack them well and store them in the freezer.
STEP 12/12
This is after taking it out of the freezer a day later and defrosting it at room temperature.
When defrosting the dumpling skin stored in the freezer, melt it calmly at room temperature. This recipe contains 10 to 15 pieces of dumpling skin. ^^
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