1. Material: 200g of low-gluten flour, 2g of salt, 90g of water and 90g of eggs.

2. Sieve the flour first and add cold water, which can be replaced by egg liquid and add more water. Stir well until there is no dry powder.

3. At this time, the flour is snowflake-like. If the dough is hard, you can add some water to knead all the jiaozi into a whole, knead thoroughly to form a smooth dough, and cover it for about 10 minutes to make the gluten loose and easy to knead.

4. Cut a piece, cooperate with your left and right hands, turn the dumpling wrapper counterclockwise, and roll out the dough with a uniform rotation angle and a uniform rolling force.

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1. Materials for preparing dumpling wrappers.

2. Add water to the noodles and stir the egg mixture evenly.

3. Knead the dough and wake up for ten minutes.

4. Cut the dough and roll out the dumpling skin.