1, warm water and noodles: the water temperature is controlled at about 30℃, and you can feel warm when you put your hand into the water without burning your hands. Slowly pour warm water into the flour, stir it into snowflake shape with chopsticks, and then knead it into smooth dough by hand, which can make the dough softer.
2, add the right amount of oil: you can add some vegetable oil or lard to the flour, stir evenly by hand, and then slowly add warm water to knead into a smooth dough. This can make the steamed dumpling dough taste more delicate and soft.
3, add the right amount of starch: add the right amount of starch when mixing noodles, which can also make noodles softer. Add some starch to the flour, such as potato starch and corn starch, and then slowly add warm water to knead it into a smooth dough.
4. Wake up: After mixing the dough, let it wake up for a while, which can make the dough softer. Cover the mixed dough with a damp cloth or a pot cover, and leave it for a while to let the dough relax and ferment. This can increase the ductility of the dough and make the steamed dumpling dough softer.
5. Add egg white: jiaozi noodles should be made of flour with high gluten content. If you are not sure how much gluten the flour contains, you can add 6 egg whites to 1 kg flour.