1. Before rolling the dough, divide it into countless balls, about the size of an octopus ball. No standard ball can be rubbed casually.

2. When you start rolling, take a small dough and gently press it down. After flattening, the stress area is large, which can be crushed by us.

3. Hold a rolling pin in your right hand and press more than half of the dough. Turn the rolling pin up and down, and at the same time, hold the dough with your left hand and turn it over while rolling, so that the rolled dough is even and round. Left-handers, please change hands by yourself.

Skills of rolling dumpling skin

You must roll the dumpling skin by hand with a rolling pin. There are many kinds of rolling pins: long and short, thick and thin, cylindrical and pointed. Many people think that a rolling pin is not important, as long as it is a stick, it can be used as a rolling pin. In fact, a proper rolling pin is very important for rolling dumpling wrappers.

Professional rolling pin is also a two-pointed rolling pin. Its advantage is that the force point is in the middle, which can not only roll the dumpling skin easily, but also facilitate both hands to roll the dumpling skin hard at the same time.

Professional rolling pins are fish-bellied, with a middle diameter of about 1.8 cm and a length of about 30 cm. The dumpling wrappers rolled by this rolling pin are bowl-shaped and wrap jiaozi well.

Roll the dumpling skin with a fish belly rolling pin and both hands at the same time. The focus must be in the thickest part of the rolling pin. When rolling dumpling skin, the rolling pin should be kept parallel, so that the left and right sides are stressed differently, causing the rolling pin to tilt to one side. The dumpling wrappers rolled out in this way are not only different in thickness, but also not round.