饺子皮做法/Dumpling wrapper

擀面杖/ Dumpling wrapper rolling pin
https://amzn.to/43usbey

饺子皮
食材：
面粉：490克
水：245克

步骤：
1. 大盆中放入490克面粉，将245克的水分几次加入面粉中，一边用小铲子搅拌， 一边加水。当水跟面都混合在一起时就开始用手和面，大概5分钟左右面就和好了。盖一块毛巾醒1小时。
2. 案板上撒一些面粉，把面团取出。将面团顺着长的那一边挨个切成8个长条的面团。每一块用手揉成直径2.5厘米的圆柱形。然后用刀切成1.5厘米宽的小块。撒一些面粉在小块上，用手压扁。接下来开始擀饺子皮。用一只手抓住面团的边缘，另一只手擀面，每擀一次，抓面团的那只手逆时针旋转大约60度，这样一边擀一遍转，直到饺子皮擀成2毫米的厚度，饺子皮就擀好了。

Dumpling wrapper

Ingredients:
All purpose flour: 490g
Water: 245g

Instruction:
1. Mix flour and water in a big bowl. Roll into a dough, cover with a towel and let it rest for an hour.
2. Sprinkle some flour on a working surface. Bring the dough out, and cut the dough into 8 pieces from the elongated side. Roll each piece into 1-inch wide cylinder with hand. Cut into ½-inch wide small dough. Pat down and small dough with palm and ready to roll.
3. One hand takes the edge and roll with the other. Turn the wrapper counter-clock wise after every roll, keep doing the rolling and turning until the wrapper is 1/10- inch thick.