Copper skin is actually also called wonton skin, also made of flour, and dumpling skin, and the difference between the dumpling skin is that the dumpling skin is rolled out by hand, and the copper skin is pressed by a machine, so usually you need to go to a noodle shop or a supermarket to buy copper skin, and if you want to do copper skin, you need to roll out the dough to be thinner than the dumpling skin, then the same knife to cut into squares, and the dumpling skin is usually round, and copper skin is square, which is also one of the differences between copper skin and dumpling skin. Dumpling skins are usually round, whereas copra skins are square, which is one of the differences between dumpling skins and copra skins.

In fact, it's not difficult to make dumpling skins, we southerners often wrap wontons at home to eat, it's not uncommon, just like the northern people wrapped dumplings to eat is the same reason, usually, no one will be at home and noodles to do the dumpling skins, because it is more troublesome, compared to the direct purchase of the neighborhood noodle shop is more troublesome, but of course, it is not impossible, in the past, my grandfather is still alive, his old man adheres to the principle of not asking for help. I'm not going to ask for anything, I like to do everything myself, so my grandfather has done his own wonton skins, the specific method I share out as follows.

Step by step:

One, and pasta

Usually a seven-member family, a pound of flour is enough, specific ingredients: 500 grams of flour, ten eggs, a little salt.

Put the flour in a bowl, first beat into eight eggs, chopsticks and flour, stirring into flocculent, the other two eggs, depending on the degree of dryness of the flour, if the flour is still dry, beat into the remaining two eggs, if the flour dryness is appropriate, can be stirred into the flocculent, then eight eggs is enough.

Because the egg thing, there are big and small, usually large eggs eight enough to flour and dough, if the egg is small, ten eggs, also almost, really still feel dry, add some water, do not add too much.

After mixing the flour into flocculent, knead the dough with your hands, and do not stain your hands on the look of it, sprinkle some dry flour on the board to prevent sticking.

Second, roll out the dough

After the dough is kneaded, cut it into dosage, and then roll it into a thin crust, the thickness of the crust is about the thickness of a dime, a little bit thinner.

Three, slicing

The pasta skin with a knife cut into squares, every piece of pasta skin cut, sprinkle some dry flour, to prevent sticking, wonton skin is done.

The difference between home-made ravioli skins and those made in noodle shops is that noodle shop ravioli skins tend to be thinner and more regular, but the taste is not as good as the ones made by hand, because noodle shop ravioli skins have a heavy alkali flavor.