Making steamed dumpling skin can't be like ordinary dumpling skin, just like making soup dumplings. You should mix the dough with boiling water (hot water in winter and warm water in summer), then knead it into a ball and draw it into long strips, which will be as long as Lamian Noodles's hand, and then draw it in half, but don't have to draw it very carefully. The key point is to beat the dough on the panel during the pulling process, so that the skin will be crystal clear and chewy.