How to make noodles for steamed dumplings is as follows:

Operating materials: 300g of wheat flour, the right amount of salt, the right amount of lukewarm water, the right amount of boiled water, and a larger basin.

1, first of all, pour the flour into a larger pot, add a small spoon of salt, the purpose of doing so, is to give the skin of the steamed dumplings to increase the gluten, if you give the elderly or the baby to eat, you can omit this step.

2. Stir with chopsticks so that the salt is evenly distributed in the flour, and then use chopsticks to divide the flour in half and draw a line.

3. Prepare some freshly boiled water and pour it over half of the flour, stirring with chopsticks as you do so that all the dry flour at the bottom is also scalded. This is a crucial step in making the steamed dumpling skins soft. For a softer, even gluten-free dumpling skin, blanch all the flour in boiling water.

4. Pour the other part of the flour into lukewarm water that is not too hot, also mixing while pouring, and stop pouring according to the dryness or thinness, and then knead the dough underhand when the other part of the flour is not too hot. The rest of the flour with warm water and, can ensure that the steamed dumpling skin strong, good taste.

5, the dough is usually not very smooth at first, wait ten minutes and then knead again until the dough is smooth, and then put the lid on and put aside to wake up. The longer you let the dough rise, the better the softness of the dough. （The longer the dough is left to rise, the better it will be. (Prepare the dumpling filling during the rising process.)