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I only tried once in Beijing at a noodle class where I did far better at jiaozi (dumplings) than longevity-noodles. Pulling is always going to be a knack that comes from practice but is a bit easier with preliminary kneading/stretching. We pulled and folded -always in the same direction- til dough was glossy smooth, perhaps 15min. (Even had a chance to ...


I have not made these noodles, but what you describe is normal. What are you seeing is gluten production happening. And you don't want to prevent it, it's why you put the whole alkali stuff in there in the first place! Gluten is a very elastic stuff. Dough behaves (and tastes) very differently before it's formed. Pulled noodles need stronger gluten than ...

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