Hey dough bros, can someone explain to me the basics of flour doughs ? (mostly talking about unleavened)I made some for dumplings, and it turned out ok but definitely not the right one for the job (very hard at first, not the best to roll out, then turned extremely soft when I was assembling the dumplings and caused a few of them to rupture). Like the difference hydratation, rest time, kneading, egg, fat, etc... Just the main "types" of doughs maybe ? what they're good/bad at, how to get better at them. Any advice would help
>>21830900flour dumplings are a calorie bomb. I'd skip them altogether.
>>21830904Nobody asked, ketolard
>>21830904Seconding this anon, you don't need the extra calories OP. Maybe put down the fork.
>>21830904What do you make dumplings out of if not flour ??
>>21830900For gyoza skin type dumplings I just make a 50% hydration lean dough, let it autolyse, knead until smooth (for me like 5 to 6 mins for a 300-500 gram total dough, but if your technique is slow or you stop from being tired it may take longer). Let it rest 30 mins, roll into logs, cut off pieces (weigh one at about 20g to calibrate the size you're cutting), shape like they are tiny buns. Toss in cornflour in their bowl, rest 10 mins, roll out.For pierogi dough you can use an egg, I just crack one in and contribute its weight to the water. For bao buns, replace half the flour with corn flour and add yeast and a bit of sugar.At 60% hydration with some oil, the dough becomes very easy to stretch, I use this dough for roti canai but I'm sure it could have some dumpling applications.I like to boil the dumplings shortly after I make them, usually shaping some while others boil. Then if not eating right away, cool and the later you can throw them back in the water, or do that half fry half steam thing, or just steam, or deep fry.Hope this helps opee.
>>21830942What are you talking about ?? Surely it can't be worse than pasta ? Also I AM trying to get better at working with flour as the next part of my cooking journey. I am losing weight so eating unnecessary calories isn't the best, true, but I will never go anywhere with my cooking if all I eat is steamed potatoes with sardines and shieet You know what, if "flour has too many calories" how about you give me a way to cook low calory anabolic meals without it being whey monkey slop ? like, actual good food which you put effort into and looks and tastes good for your skill level
>>21830951Finally a serious answer, thanks man. Very interesting approach. What difference would you say letting it autolyse first makes compared to what happens when the dough is resting ? Also how much do you find rest time affects the softness of the dough ? Have you ever had it go too soft from resting it longer ? Also about the practical aspect of cut then roll compared to roll then cut ? About buns, I have made a few recently, and I've had mixed results, but they were too dense for most. I know this can mean many things but how likely do you think over-kneading and having the second proofing be too short could contribute to that ?On the subject of leftover dumplings, I've heard it's common practice to freeze raw the ones you don't plan to cook and eat as soon as they're done. I think this is the reason I won't go too deep into dumpling territory for now anyway since I don't have a real freezer and it's not very practical.
>>21830971Opee imma be honest I'm not answering all those questions. Just practice, make some dumplings today.
>>21831058Don't worry man it's all good, you have already given me valuable insight. I write out these questions for myself too, to identify my mistakes and get nudged into correcting them. I need to find a way to index 4chan threads for future reference and use. I made dumplings yesterday and I still have a lot leftover, so no dumpling making for today, but soon I'll try again and make my wrongs right.Ironically one of the main limiters to my cooking progression is my own stomach. Ever since I've started losing weight I don't eat that much at all, and end up actually getting reps under my belt way too unfrequently. Maybe I could find a way to cook for people...
