the dough through three rolls can be compared to the dumpling skin rolled by hand, and the dumpling skin has a gluten-like texture. The traditional dumpling machine noodles are completed by Jiaolong extrusion method, which will generate heat in the dough and destroy the molecular structure of the noodles.
The traditional dumpling machine is formed in an enema-style way, and the meat and vegetables produced are mashed without adding more fillings. The cooked product is sticky. The gluten network