Description
A pliable wheat‑based dough envelope that seals protein‑rich fillings for boiling or steaming.
Technical
Hydration at 60–65 % and 8–10 min of kneading develop a viscoelastic gluten network, while a 30‑minute rest at ~22 °C enhances extensibility and reduces tearing. A 5 mm double‑layer seal created by a pinch‑fold prevents steam leakage, allowing the wrapper to withstand 100 °C cooking for 3–5 minutes without bursting.
Science
Primary Reaction
Gluten network formation (protein hydration and mechanical cross‑linking)
Sensory Profile
Aroma ()
mild wheatfresh floursubtle earthinessneutralclean
Origin & History
Civilization
Han Chinese
Era
Han dynasty (206 BCE–220 CE)