When wrapping jiaozi and noodles, you must use warm water. Jiaozi made of cold water is easy to crack, not easy to wrap and not sticky to eat. The climate in the north is dry, the dough should be slightly moist, and the kneaded dough should be kneaded for a while until the dough feels firm. Before wrapping jiaozi, you can knead the stuffing evenly, so that the wrapped jiaozi is white and beautiful. Jiaozi, the most important thing is to beat the dough into a blank. The size of dough blank must be uniform, so that the size of jiaozi is the same. Then wrap the stuffing like jiaozi, and gently rub it with both hands. The rounder the better.

Finally, a word of caution: the stuffing should be wrapped while it is hot, so it is elastic and delicious.