1, and flour mixing: wheat flour is the most common, and buckwheat flour is used in some places. Use cold water. After kneading the dough in the basin, let it stand for 20 minutes to make the dough "baked" (water fully permeates the flour particles). If there is too much water, the dough is soft and easy to wrap, but it is easy to break when cooked; On the other hand, if there is little moisture and the surface is hard, it will be very troublesome to wrap the skin. Good taste generally requires the dough to be hard, and there is a saying that soft cakes are hard to jiaozi.

2. Rolling: Put the baked dough on the chopping board and knead it into a cylindrical strip with a diameter of 2-3 cm. Pull (or cut) the column into small pieces of about 1.5cm-jiaozi. Crush jiaozi with your hands. Then roll it with a rolling pin into a dumpling wrapper with a moderate diameter (4-7 cm), a thickness of about 0.5- 1 mm and a slightly thicker central part. When rolling skin, sprinkle some dry surfaces (floating surfaces) on the chopping board to prevent the board from sticking. Because it takes a long time to roll the dough, many handmade noodle restaurants now sell dumpling wrappers made by machines. Machine-made dumpling wrappers usually need to be rubbed with hands dipped in water.

3. Pinch: Rolling dumpling wrappers with a rolling pin seems to be a part of urban culture. In rural areas, most of them are pinched by hand. When kneading dough, first knead jiaozi into an oblate circle, and then knead with both hands and fingers while rotating. After kneading, the skin is bowl-shaped (while the rolled skin is flat), and there is less dry noodles, so it is easier to wrap it up. The disadvantage is that rubbing the skin takes more time than rolling it.