1: Pour the flour into a basin and spread it out with your hands.

2. Slowly pour water into the basin with your left hand counterclockwise (or clockwise) (don't pour too much water in at once), and stir with a pair of chopsticks in your right hand to mix the flour and water together into a floury consistency.

3. Knead all the flocculent together with both hands vigorously to form a dough, add a little water if there is any dry surface and continue to knead until all the dough is kneaded together to form a relatively smooth dough, so that the kneaded dough does not stick to your hands and does not stain the basin.

4. Knead the dough and leave it in the basin, cover with plastic wrap or a damp cloth (to prevent water from evaporating and drying out), and leave to rise for 30-60 minutes.

5. When the dough is ready, take it out of the bowl, sprinkle some flour on the surface, and knead the dough until it is smooth.

Types of Dough

1, Hot Water Dough (also called Scalding Dough).

Water temperature: The temperature of the water for mixing the dough is usually 65-100 degrees.

Features: glutinous, small strength, translucent into pieces, a little worse in color, but delicate taste, sweet, easy to ripen.

Use: Hot water dough is suitable for making steamed dumplings, siu mai and pot stickers.

2. Warm water dough.

Water temperature: the temperature of the dough-making water is usually around 50 degrees.

Features: soft and strong, plastic, easy to form, not easy to get out of shape after cooking, moderate taste, whiter color.

Use: Warm water dough is suitable for making scallion pancakes, pies, pancakes, fritters and so on.

3, cold water dough.

Water temperature: the temperature of the dough water is usually below 30 degrees.

Features: The dough is hard, tastes crisp and sinewy, not easy to break, and white in color.

Use: Cold water dough is suitable for making dumplings, noodles, wonton skins and so on.