1, put a proper amount of high-gluten flour in the basin. Bulk flour in supermarkets is generally high-gluten flour. Adding proper amount of salt to flour, adding salt and flour can make dough firm.

2. Add egg white to the flour. Egg white can make dumpling skin tough and non-sticky, which is why eggs should be added to flour.

The question of using cold water or warm water to mix dough depends on the situation. If you make steamed dumplings, use warm water to knead the dough, so that the skin will be soft. If you cook jiaozi, mix it with cold water, and the skin will be elastic.

4. Stir the flour into a dough with chopsticks, and then knead the dough into a ball by hand. Knead the dough for at least ten minutes until the dough is smooth and does not touch the hands.

5. If the dough is soft and elastic, cover it and let it stand for about 30 minutes, so that the noodles and water can be fully soaked.

6. Take out the dough, sprinkle flour on the chopping board, and then press it a few times. Tear off a lump of noodles, rub them into long strips and cut them into small doses with a hob.

7. Flatten the dough with the palm of your hand, roll it out horizontally and vertically with a rolling pin, then hold the dough in your left hand and push the rolling pin with your right hand to flatten and round the edge of the dough. Dough with thin edges and thick middle is not easy to break when wrapped.

8. After you roll it up, you can start wrapping jiaozi.