Why it Works: Dumpling Dough
When mixed with water, flour is naturally sticky and elastic—a texture caused by a protein in wheat called gluten. All batters and doughs made from wheat flour benefit and suffer from the properties of gluten. In dumpling dough, the gluten helps hold the dough together when rolling and when submerged in the boiling water. The downside is that gluten sometimes makes the dough difficult to roll out. Because it is elastic, the gluten tends to snap the dough back after it is stretched. The secret is to allow the gluten to relax after mixing the dough and before rolling. After a short rest, the dough will roll out without fighting back.