Ingredients ?

High-gluten flour 500g

Salt

Egg

Cold water

How to roll out dumpling skin ?

Egg, salt, flour in a large pot, slowly pouring water while stirring the flour into the flocculent after the wrist force to knead the dough, with the right hair point kneading is not tired. The whole process is about ten minutes so, knead until the dough is smooth and not sticky hands do not stain the basin dough mix, so the dumpling skin is strong, good package and delicious! In summer, if you kneaded the dough covered and waited for fifteen minutes to rise, half an hour in winter

After the rise, cut a part of the dough and roll it into long strips, and then cut it into small doses

Pressing the dose lightly with the palm of the hand, the left hand forefinger and thumb to hold a dose, the right hand rolling pin from the outside to the inside of the rolling agent, rolling a dose of dough to turn a little bit and then roll again to the steps of the cycle, five or six seconds will be a dose of dough, and then rolled. The first thing you need to do is to roll out the dumpling skin, practice makes perfect, practice more

You can make dumplings now