1, prepare 300 grams of gluten-free flour, add 3 grams of salt, dumpling skin more gluten, cooking is not easy to break the skin, with cool water and noodles, pouring while stirring, stirring out the appearance of a large flocculent.

2, hand kneaded into a smooth dough, that is, basin light, surface light, hand light, covered with a layer of plastic wrap, molasses 30 minutes.

3. Knead the dough a few times, roll it into a long strip, divide it into equal portions, flatten it with your palms, and roll it out into a dumpling skin.

4. Take out a dumpling, scoop in the appropriate filling, and follow the dumpling wrapping technique, then pinch the mouth tightly.