The formula of 0 1 dumpling wrapper and dough: high-gluten flour 1 000g, egg white1,4g of salt and 480g of cold water, and then knead the dough according to the normal procedure. The noodles must be kneaded for a while, and repeatedly kneaded for 12 minutes to make the noodles more gluten-free. This step is also very important.

First put the flour into a basin, then add salt and egg white and mix well. Add cold water to the flour and stir while adding it until it forms a dough. Knead the dough until the dough surface is smooth, which means that it is kneaded well, and it takes about 12- 15 minutes. Knead the dough, wrap it with plastic wrap and wake it for about 20 minutes. Roll the dough into strips, then cut it into dough the size of a bottle cap with a knife, and finally roll it into a thin and uniform dumpling skin with a rolling pin. It is easy to follow the steps.

If you want to make soft and tough dumpling wrappers, you must choose high-gluten flour, because high-gluten flour contains high protein content, which can make dumpling wrappers firm. When making dumpling skin, adding proper amount of salt can make the skin more energetic and tasty. When we make dumpling skin, we can add an egg white to make it taste soft, but don't add egg yolk, otherwise it will smell a little fishy and the dumpling skin will not be white.

Jiaozi must be cooked with cold water and flour, and the ratio of water to flour is 1: 2, so that the kneaded noodles are not fine and dry, just suitable for making dumpling skins. When cooking jiaozi, you should also add a proper amount of salt to the pot, which can prevent jiaozi from peeling and sticking to the pot, and also make the dumpling skin more delicious.