Method/Steps

1

Selection of materials: If you want the dumpling skin to be soft and stringy, you must choose the materials well. The best flour for making dumpling wrappers is high-gluten flour or all-purpose flour. Then you need to use cold water to knead the noodles, because the dumpling skins in cold water have good elasticity and are more resistant to cooking, so they are not easy to be broken when the dumplings are cooked.

2

Put the flour into a basin, then add an appropriate amount of cold water, and knead the dough to make it slightly harder; knead the dough for at least 10 minutes to strengthen the texture of the dough and Adding a little salt to the noodles will make the noodles chewy. ; Cover the basin with the kneaded noodles and let it sit for a while to wake up the noodles. The resting time is generally 15 to 30 minutes, until the dough is twice as big as it was before resting. The purpose of proofing the noodles is to make the noodles more chewy and soft after fermentation.

3

Place the risen dough on the surface and knead vigorously for ten minutes. Key points: Put some flour on the board to make the kneading more vigorous. After kneading it into a ball, poke a hole in it, turn it in circles, and knead it finely. Cut into quarters with a knife, put the rest in a basin, cover with a lid and set aside.

4

Knead this strip until the cross-section of the dough pin is about the size of a one-yuan coin. Sprinkle some flour on the board while kneading to prevent it from sticking to the board. Cut the dough. The width is about two centimeters. The key is to roll the dough pin up and down on the board. This arrangement will be formed after cutting. Press the dough. Sprinkle flour on each piece of dough, knead each piece of dough into a straight shape with your hands, and press down with the big muscle of your thumb.