the dough to prevent drying

1: strong flour; director of 1.7 Eggs 1 star, Water 3/4cup; 2:1 mix all the materials and knead the dough into using keeping-fresh package well wake 30-60 minutes. 3: the wake good the dough into several small "JiZi", takes a squash gently roll into middle thick edge thin strips (remember to Isaac dry flour anti-metal, slow words to cover the dough to prevent drying)

4: use one of your own methods packets fillings, like I occasionally want lazy word is packets into the upper-right corner that folded seized up also can drop ~ ~ 5: note: dumpling better good skin is a key point. Surface also do not and too thin, need a little dry some. Cooking: burn a pot of water, water when open put the package dumplings put it in water again when open some cold water. Not and in a short while dumplings becomes a "white fatty" float! Tie-in ok oneself to like, you don't touch material quickly drops

The dough: strong flour (All in flour) 1 and 2're / 3Cup, Baking Powder (Baking Powder), 1 TSP cornstarch, warm (not hot) 190ml - 200ml, sugar, 1 big spoon, rapid baking-powder (Fast Rising Yeast), 1 TSP cornstarch, 1 big spoon in strong flour,