When I was wrapping jiaozi, I saw that everyone's recipes were made of newly bought dumpling wrappers, and they rarely rolled them themselves, so I sent them to everyone.

material

Ingredients: 200g high-gluten flour;

Accessories: egg 1 piece, salt 1 teaspoon, sugar 1 teaspoon.

dumpling wrapper

1

Put an egg in the flour and mix well. Eggs can increase the ductility of flour.

2

Melt a spoonful of salt and sugar in warm water, and then pour in a small amount of flour several times.

three

When all the flour is flocculent, almost all the water is put in. Don't put too much water.

four

Begin to knead the dough into a dough with smooth surface, no particles and no sticky hands. If the dough is dry, don't pour water into the basin, lest you pour too much. Rub it with your hands, but not too much, so as to ensure that the water is just right.

five

Wrap it in plastic wrap and wake up for more than half an hour.

six

Wake up and take out a piece of dough and knead it into a long strip.

seven

Cut the long noodles into noodles of similar size with a knife, without adding water.

eight

Roll the dough round and flat, hold one end, roll it from bottom to top with a rolling pin, and keep circling. Soon the dumpling skin will be slightly thicker in the middle and thinner at the side.