To make such a dough, you need two pieces of dough (the ratio of the two pieces of dough is about 1:1). One piece of dough is made with cold water and a little salt, and the other piece of dough is made with hot salt water. and finally put the two pieces of noodles together and knead them evenly.

Another secret to making such bun wrappers is that you must use high-gluten flour to knead the dough, and add a little salt and 1 teaspoon of sugar to the high-gluten flour. The function of the salt is to make the dough thicker. It has toughness, and the function of white sugar is to make the skin of the buns whiter.

How to make soup dumplings:

Ingredients: 200g pork skin jelly, 120g water, 200g flour

1. 200g flour, 2g salt, cold water About 120 grams.

2. Add salt to the flour, add an appropriate amount of water and mix into a slightly soft dough (the amount of water should be adjusted appropriately according to the degree of water absorption of the flour), cover with a damp cloth and let rise.

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4. Mix the diced skin jelly and meat filling evenly.

5. Cut the risen dough into even sizes.

6. Roll it into the middle. Wrap the slightly thicker dough with the jelly filling.

7. Put it in a greased steamer.

8. Steam over high heat for about 15 minutes. .