Liputan6.com, Jakarta How to make dumpling skin can be done easily at home.Dumpling skin is made from wheat flour and eggs.This dumpling skin snack is indeed often used as a friend to eat for meatballs or chicken noodle menus.This dumpling skin food or snack comes from China.Not only for friends who eat meatballs, dumpling skin is also often used or processed to make dimsum, egg martabak, gyoza, samosas, and several other food menus.Well, although there are many sold in the market, actually dumpling skin is very easy to make.You only need to prepare flour, eggs, and sago flour.With these three main ingredients, you can make delicious and fail-resistant dumpling skins.The following is an explanation of how to make dumpling skin at home, which has been summarized by Liputan6.com from various sources, Tuesday (24/8/2021).Here's how to make Malang meatball dumpling skin, namely.- 250 grams of medium protein floura.Add flour, salt, egg yolk and margarine, then mix well.b.Pour water while knead the dough until smooth.c.Roll out the dough to the desired thickness while dusting it lightly with flour.d.Then cut the dumpling skin according to taste.e.The dumpling skin is ready to be used or fried to accompany you and your family in eating Malang meatballs or chicken noodles.Here's how to make dumpling skin for batagor, namely.a.Knead the flour and egg yolks, then add the melted margarine and knead again.b.Slowly add water and knead until smooth.c.Use a noodle maker to thin the dough, gradually from the thickest to the thinnest.Add flour when rolling the dough so it doesn't stick.d.Cut the dumpling skin into 10x10 cm size or according to taste.e.Store in a closed or airtight container and the dumpling skin can be used when needed.Here's how to make dumpling skins for dimsum, viz.- 15 grams of sago tani and enough in a separate container for sprinklinga.Mix dry ingredients together, slowly pour hot water while kneading using a spatula.Then knead with your hands until nothing sticks to your hands.b.Store in an airtight container and refrigerate 30 minutes.c.After 30 minutes, knead again briefly then store again in an airtight container for 1-2 hours.d.Prepare a ring cutter with a diameter of 9 cm or cover a glass and a cutting board or silpat.e.Sprinkle a cutting board or silpat with a little sago.Take some of the dough, thinly roll the dumpling skin, and print it with a ring cutter.f.Sprinkle each piece of dumpling skin with sago so it doesn't stick.g.Dumpling skin is ready to use.h.Leftover dumpling skins can be stored in an airtight container and refrigerated.Dumpling skin can last 5 days in the refrigerator and 1 month in the freezer.Here's how to make dumpling skin without a grinder, viz.- 25 gr eggs (1 egg yolk 25 gr)a.Place the flour and cornstarch in a bowl and add the eggs that have been mixed with water.Enter gradually.b.Knead the dough, wrap in plastic wrap and let it rest for at least 15 minutes.c.Divide the dough into two, with one part still wrapped in plastic wrap.d.Sprinkle cornstarch on the table and roll out the dough thinly.e.Print the dumpling skin using a square mold or using a box lid.f.Dumpling skin is ready to be processed.Here's how to make homemade dumpling skin, namely.- 250 gr high protein flour (chakra)- 1 tbsp tapioca and additional in a separate place enough for sprinklinga.Mix all ingredients together and knead until smooth.b.The dough may look a little dry, but if it's too dry and there are still lumps of flour, add a little water.c.If the dough is really smooth, cover the dough with a cloth and let it rest for 15 minutes.d.Roll out the dough using a noodle maker until you get the desired thickness of the dumpling skin.e.Cut the dumpling skin into a 10x10 square shape.Sprinkle each piece of dumpling skin with tapioca so they don't stick together.Repeat until the dough runs out.f.Store the dumpling skins in an airtight container or tightly closed or plastic per serving.Put in the freezer for stock ingredients.Here's how to make steamed dumpling skin, viz.- Hot water and enough oilHow to make steamed dumpling skin:a.Place the flour and cornstarch in a large bowl.b.Stir and add salt.c.Stir again and slowly add the oil and hot water.d.Stir until well mixed.f.Roll out the dough until it becomes thin.g.Avoid making holes in the dough that has become thin.h.Cut the dough according to taste.i.Store in the refrigerator.Here's how to make dumpling skin filled with shredded, ie.- 25 tablespoons high protein flour- All-purpose flour for sprinklingHow to make dumpling skin filled with shredded:a.Put the high protein flour and salt in a bowl, sift.b.Slowly pour in the warm water while always stirring.c.Roll out the dough for 5 minutes then let it rest for 30 minutes.d.Cut according to taste and let stand for 15 minutes.e.Brush the surface of the dumpling skin with water.f.Place 1 tsp of abon in the center of the dumpling skin and fold it.