How to make dumpling skin?

Prepare a basin, add a proper amount of flour to make jiaozi, put it in the basin, and add a spoonful of salt;

Next, put an egg white in the pot (add the dumpling skin with egg white, wrap it into jiaozi, cook it and fish it in a bowl, which is not easy to stick);

3. Pick up a bowl of cold water from a small bowl and set it aside. Then begin to mix dough, first add a small amount of water, and knead the flour into dough bumps with chopsticks (or hands);

4. When the dough is roughly shaped, dip some water in the dough by hand, knead it repeatedly, knead it with water for 2-3 times, put it in a container, cover it and wake it up for 30 minutes;

5.30 minutes later, after waking up, take a small piece of dough, rub it into long strips, cut it into pieces with a knife, and turn the dough over with a rolling pin. This will make the dumpling skin more round and roll it into a suitable thickness, not too thick (not easy to cook) or too thin (easy to break), about the thickness of a fifty-cent coin, so that the dumpling skin is ready.

6. Next, you can put the stuffing in the dumpling wrapper and wrap it in jiaozi. After you wrap it, you can cook it and have a delicious jiaozi.