1. Let's mix the dough first. 4 grams of medium-gluten flour and 4 grams of salt can increase the gluten of the flour, but don't add too much, just one percent;

2. Then add 23ml warm water. The warm water and the dough will be slightly softer. After stirring with chopsticks into a flocculent shape, knead the dough. As the saying goes, "jiaozi hard noodle soup with soft noodles is not soft or hard to make dry food". It can be seen that the dough for making dumpling skins must be slightly softer. After basic kneading, cover it and wake up for 1 minutes.

It is much easier to knead the dough after 3 or 1 minutes, and the dough can be kneaded to be particularly smooth in one minute, which is simple and labor-saving;

4. After kneading, take it out and put it on the chopping block. Before rolling the dough, we will knead it for another 3 minutes, and the taste will be better after kneading it more. Then sprinkle some dry flour on the chopping block to prevent sticking.

5. Then let's do the first method. First, roll out the dough. We have to roll this dough into a big cake, roll it back and forth, and sprinkle the flour back and forth.

6. After rolling a little bigger, we can roll the dough with the help of a rolling pin and roll it back and forth at the same time. I think this is the simplest and fastest way to roll the dough. We can roll the dough into a big dough in two minutes, neither too thick nor too thin, just like this.

7. Then we find a round lid or cup, and then press out a small round cake. This method is really super simple, and dozens of dumpling skins can be made in less than one minute, and the shapes and sizes are the same.

8. See for yourself, isn't it very beautiful? This method is suitable for friends who want to make their own dumpling wrappers, but are too lazy to roll them one by one. It is also a method that I often use at home, which saves time and effort.

9. Let's make the second one. There are some scraps in the front dough. Let's rub it first, and then rub it into long strips.

1. Then cut it into small doses with a knife, and the size will be determined by yourself. Then spread dry flour on the surface to prevent sticking, and flatten it with your palm before rolling.

11. Then you can start rolling. Turn the dough with one hand and roll it back and forth with the other. It is also very simple and fast for both hands to cooperate, but this method will be slow at first.

12. The dumpling wrappers made by this method are thick in the middle and thin in the edge, and the taste will be better. However, if you want to roll out each piece with the same shape and size, you still need practice to make perfect.