1. It is recommended that you decide according to your personal needs. It is possible to use both cold and lukewarm water for gyoza(dumpling) noodles, but the effect of the noodles is not the same with different water temperatures, so it is recommended that you can decide according to your personal needs.

2. Cold water (below 30 degrees Celsius) can increase the protein gluten in the flour, and the starch will not swell or become mushy at low temperatures, so the noodles will be more elastic and more suitable for boiling, and the boiled dumplings will not be easy to break the skin, and they will also be more chewy.

3. The warmer the water, the more the protein will be denatured and the water absorption of the starch will increase, so the warmer the water, the softer the skin of the dumplings will be, the more suitable for making steamed dumplings to eat.