1, put the flour into a basin and add cold water to stir the flour. The dumpling skin made in this way is more elastic, resistant to boiling and not easy to break. Adding some salt to the dough can make the gluten smooth. If you want to make steamed dumplings, make noodles with hot water. Jiaozi will be softer. If you cook jiaozi, you must use cold water. )

2. Knead the dough for at least 10 minutes to strengthen the tendons.

3. Cover the kneaded noodles and let them wake up for a period of time, about 15~30 minutes, until the dough becomes twice as big as before, which can make the noodles more tender and soft.

4, put some flour on the panel, wake up and put the dough on the panel and knead 10 minutes.

5. After kneading into a ball, dig a hole from the inside and turn around and knead it carefully. Take one of the four knives, put the rest back in the basin and cover it for later use.

6. Knead it into a long piece, dry some flour when kneading it, and don't stick it on the board, and the cross section of the dough stick is equivalent to the size of a dollar coin.

7. Cut into dough about two centimeters wide, and the dough stick should roll up and down on the board. This arrangement will be formed after cutting.

8. Sprinkle flour, knead into dough by hand, and press it down with the big muscles of your thumb.