The dumpling skins we usually see are all made of flour, and generally the dumpling skins outside are made of high-gluten flour, so that the jiaozi made by this method is not easy to boil and looks good. In our family, jiaozi is usually made by ourselves, and the flour used is medium gluten. The jiaozi made in this way can't be cooked for a long time, and it is easy to break. This is the case in my family. If it is cooked for a long time, it will become "jiaozi soup"; Glutinous rice flour is generally used to make glutinous rice balls and zanba!