1. The ratio of potato flour to white flour is one to three. Add a proper amount of water and mix them together.

2. Stir by hand into a flocculent shape.

3. Put it in a blender to stir.

4. Finally, stir into a smooth dough and take it out.

5. Put it into the pot, seal the plastic wrap and relax for about 15 minutes.

6. Take it out, spread the spaghetti on the counter and knead the dough into long strips.

7. Cut into doses of the same size

Step 8 flatten

9. Hold the edge of the dough with one hand, and roll the dough thin with the other hand while turning the dough.

10. It becomes a dumpling wrapper with a thick middle and a thin edge and a suitable thickness.