Add a pinch of salt and you're good to go. Here's how to do it:

Preparation: 350g of high gluten flour, 160g of cold water, 2g of saltpeter

Step by step:

1. Put the salt in the water and melt it, then pour it a little bit into the flour, stirring with chopsticks to make it into floc.

2. Use the chef's machine on speed 2 to knead the dough briefly.

3. Turn the dough into a circle, cut it into two pieces, and knead it into a long strip about 1cm in diameter.

4, scatter some dry flour to knead the dough pieces into small balls.

5: Press the small dough into a round cake.

6: Use a rolling pin to roll the pastry into a round crust.

7: The crust should be as thin as paper and slightly thicker in the center and thinner at the edges.

8, finally add the filling to wrap the dumplings can be.