2. Mix noodles. Keep kneading for at least ten minutes to make the noodles stiff.
3. Wake up. Put the kneaded dough into the basin, cover it and wake it up until it starts to roll.
4. cut the dough. The width is about two centimeters, and the key is that the fritters roll up and down on the board. This arrangement will be formed after cutting.
5. Press the dough. Sprinkle with flour, knead into dough by hand, and press it down with the big muscles resting on the thumb of the palm. The one on the left was pinched and the one on the right was squashed. So you can start rolling the skin!
6. Tools: rolling pins and grates (bamboo, with different names, has the same function, so it is not easy to stick to the bottom when put in jiaozi). At this time, there are many cut pieces on the table, and the hands are flat, which looks a bit like a flying saucer. Rotate the dough and roll it with a rolling pin. When rolling with a rolling pin, pay attention to the thick middle and thin edges. Thick in the middle prevents stuffing from leaking, and thin in the side tastes good.