Yeast is not needed to make dumpling skins, the flour used for dumpling skins is dead flour, not like steamed buns, you need to use hairy flour. When making dumpling skins, you can put in some salt, or beat a few eggs into it, which will make the food taste softer and more sticky.

Generally speaking, we usually eat dumplings are made of ordinary flour, of course, you can also choose to specialize in dumpling flour, so that the dumplings out of the package, the taste is better.

Want the dumpling skin to eat more chewy, this time you can add some salt and eggs in the and flour, do not use too much salt, into the water and the noodles can be, and add the eggs of the dumpling skin more nutritious.

Making dumpling skin and noodles need to use cold water and noodles, compared to the general noodles, dumpling skin and noodles program is still a little easier, softer, and add the egg, is in order to can be very good neutralization of the flavor of the dumpling skin.

Dumplings are a traditional food in northern China. Dumplings are derived from the ancient word jiaozi (角子). Originally known as "Jiao Er", it was invented by Zhang Zhongjing, and the food itself was used for medicinal purposes for more than a thousand years.

Dumplings are a favorite food of the Chinese people. They are a snack in northern China, made of dough wrapped in water and boiled.