Excuse me, how can I wrap the dumpling skin wonton skin made by machine without water?

This mainly depends on how you pack it. If it is a machine bag, there is no need for water; It's still wet if you use a handbag, otherwise it won't stick.

Dumpling skin is a common food material. It is estimated that many friends have done it. The main raw material is flour, which is relatively simple to make. Let's share it with you here.

1, and noodles. Turn on the tap drop by drop and twist it clockwise to turn the flour into dough, which is slightly harder.

2. Mix noodles. Keep kneading for at least ten minutes to make the noodles stiff.

3. Wake up. Put the kneaded dough into the basin, cover it and wake it up until it starts to roll.

4. Put the proofed dough on the panel and knead it for ten minutes. Key points: put some flour on the panel, which is more powerful.

5. After kneading into a ball, dig a hole from the inside and turn around and knead it carefully.

6. All four people use knives, and the rest are put in the basin, and the lid is covered for later use.

7. Knead this strip until the cross section of the dough stick is equivalent to the size of a dollar coin. Sprinkle some flour on the board when kneading dough to prevent it from sticking.

8. Cut the dough. The width is about two centimeters, and the key is that the fritters roll up and down on the board. This arrangement will be formed after cutting.

9. Press the dough. Sprinkle with flour, knead into dough by hand, and press it down with the big muscles resting on the thumb of the palm. The one on the left was pinched and the one on the right was squashed. So you can start rolling the skin!

Tools: Rolling pin, grate (woven from bamboo with different names and the same function, so it is not easy to stick to the bottom when put in jiaozi). At this time, there are many cut pieces on the table, and the hands are flat, which looks a bit like a flying saucer. Rotate the dough and roll it with a rolling pin. When rolling with a rolling pin, pay attention to the thick middle and thin edges. Thick in the middle prevents stuffing from leaking, and thin in the side tastes good.