2. Knead the flour into a dough by grasping and pinching it firmly with your second hand.
3. Sprinkle the remaining 1/3 of the gluten flour on the table and knead the dough vigorously back and forth on the table until the surface is smooth.
4. Using a vegetable peeler, cut the dough into several pieces and roll them into strips about 2 centimeters in diameter.
5. Using a kitchen knife, cut the dough into 2-centimeter pieces and shape them into rounds.
6. Holding the dough stick in one hand and the dough disc in the other, slowly rotate it in a clockwise direction to form a dumpling skin about 7 centimeters in diameter.
6.