If it's jiaozi, it's good to use high-gluten flour, just fry jiaozi with medium-gluten flour, and use lukewarm water for dough, with the temperature around 60 degrees. In this way, the noodles are slightly stiff, and the fried jiaozi tastes just right: the bottom is crisp, and the upper part is soft with a little Q-bomb, which is not as hard as dumplings. If you want to make ordinary steamed dumplings, you can use semi-hot noodles; If you want to make shrimp dumplings and crystal dumplings, it is recommended to use all-hot noodles.