Use cold water so that the dumpling wrappers are tough.

Hot water dough is also called boiling water dough or hot noodles. The temperature of the dough water is generally 60-100 degrees. Because under the action of hot water, the protein in the flour coagulates and decomposes water, the gluten is destroyed, the starch absorbs a large amount of water, expands into a paste, and decomposes monosaccharides and disaccharides, thus forming a hot water dough dough. It is glutinous and weak, and the finished product is translucent and poor in color, but it has a delicate taste, rich sweetness, and is easy to mature when heated. Therefore, it is better to use cold water and flour to make dumpling wrappers.