Making shaomai skin cannot be like ordinary dumpling wrappers. Just like making soup dumpling wrappers, you need to mix noodles with boiling water (hot water in winter, warm water in summer), then knead into a ball and pull it out. Make a long strip, then stretch it like stretching noodles, fold it in half and then stretch it, but you don’t need to stretch it very thin.

The key is to beat it on the panel during the pulling process to stiffen the surface. Only in this way can the Shaomai skin be crystal clear and chewy.