1. First, pour a proper amount of flour into a stainless steel bowl with regular dough. Meanwhile, prepare a bowl of warm water.

2. Slowly pour the water into the bowl of flour bit by bit. Friends who are afraid of sticking their hands start to stir with chopsticks first, and finally knead into dough by hand. Jiaozi noodles should be slightly softer. After kneading the dough, let it stand still for 20 minutes to wake up.

3. After the dough wakes up, knead it several times and divide it into two with a knife.

4. Knead the dough into long strips by hand and cut it into pieces with a knife. When cutting with a knife, pay attention to: cut it and turn it with your left hand, so that you can press it with your hand later.

5. After cutting, sprinkle some dry flour on the small dough and gently let the flour stick to the small dough by hand. Finally, flatten the small flour-stuck dough with your palm.

6. Put the squashed dough under the rolling pin, turn the dough counterclockwise with one hand and roll it back and forth with the other hand. Push gently, not too hard. The dumpling skin is ready.