Bao jiaozi noodles:

Add 50-60% warm water to 500 grams of flour, add 2% refined salt, preferably put an egg, and fully knead for 30 minutes before operation. Putting salt in noodles will not only increase gluten, but also make jiaozi not stick to his hands.

However, water should also be prepared according to the climate and the quality of flour. Stir face-to-face with water to make snowflakes, pound them vigorously and knead them repeatedly until the dough is very smooth and not sticky. After the dough is made, it must be placed on the chopping board, covered with a clean wet cloth, and let stand for a period of time, that is, "noodles." The baking time is generally 10- 15 minutes, and some of them can reach half an hour. When the dough is to be shaped, both hands should be "rubbed hard" to ensure the quality of the finished product.