1, the softness of the surface should be just right, if you can not grasp, let it slightly soft, so that the dumplings are good and delicious. The first thing you need to do is to make sure that you have the right amount of dough to make the dumplings.

2. The panel should be flat and the rolling pin should be rounded, so that they are tightly combined and play an important role in rounding out the dumpling skin. You can try to see which part of the panel you are comfortable rolling on, and memorize that part. This one is really important.

3. Whether you pull or cut the dumpling doses, try to make them as round as possible.

4, don't be in a hurry when rolling, the left hand every time to turn counterclockwise about 50 degrees or so (just to illustrate with you, rolling skillfully never need to be so precise) the right hand at the same time with a rolling pin to roll a little bit, the rolling pin each time to roll in more than one-third of the point on the line, the edge of the turn side of the rolling, so that rolling out of the middle of the skin has a small hard heart, it's very good to use the dumplings out of the bottom of the leakage of fillings are also not easy to break.

After you get good at it, you can roll out a very round dumpling skin in seven or eight strokes.