1. Mix the medium powder and salt into a kneading bag and pour water (use the kneading bag to knead the dough, so there is no trouble of getting your hands on it)
2. Stir well with chopsticks
3. Knead the dough continuously for about five minutes
4. Just knead the dough smoothly
5. Tighten the bag and let it stand for about an hour
6. Take it out and knead for about five minutes, at this time the dough is very smooth and elastic
7. Cut in half and knead into cylindrical strips (cover the remaining dough with plastic wrap to prevent drying)
8. Use a scraper to cut into small doses of the same size
9. Then flatten each small dose with the palm of your hand
10. Use a rolling pin to roll a disc with a thicker center and a thinner edge
11. Put your favorite filling in the middle of the dumpling wrapper
12. Kneading in the middle
13. Then make 2_3 pleats on the left and right. This is the simplest and most basic method of wrapping. After learning the basic wrapping method, you can try to learn the pattern dumpling wrapping method.
14. Squeeze the edges tightly, making dumplings is that simple
Tips:1: The proofing time of the dough should not be too long, it will cause excessive softness, and it will not be easy to roll the skin.\n2: The dumpling skin should be rolled out with a thick middle and thin edges. If you are making fried dumplings, the dumpling skin can be rolled out to be thinner. The skin should be rolled out to be a little thicker to prevent the dumpling skin from breaking during cooking.\n
