How to make dumpling skin with cold water is as follows:

Materials: medium gluten flour or low gluten flour, starch, pork or corn oil, cold water.

Tools: basin, chopsticks, panel, rolling pin.

1, flour usually choose medium gluten flour, if you choose low gluten flour, remember to add a little salt to increase the gluten when mixing.

2, the flour into the basin, add 20 grams of starch, increase the smooth, add 20 grams of lard (corn oil), the flour mix a mix of snowflake flakes, a small amount of cold water, add water while using chopsticks to mix, the flour showed cotton wool, kneaded into a dough.

3. The surface of the dough will not be very smooth at first, so cover with plastic wrap and relax for about 5 minutes, then knead the dough again.

4. After that, cover with plastic wrap again to relax, then knead the dough again, and repeat this 3 times to relax the dough.

5, after 3 times of kneading the dough, the dough will become very smooth, and very elastic, as if play dough, flexibility is very good.

6. Put the kneaded dough on a floured surface and roll it into a long strip, then pull it into relatively even-sized dosage pieces, and knead and flatten each dosage piece, so that it can be easily rolled out into a round gyoza(dumpling) skin.

7. Use a rolling pin to roll out the rounded and flattened dough into a dumpling skin that is thin at the edges and thicker in the center.