As a result the wrapper of boiled dumpling has lower slight crackle rate, better elasticity and taste, and clearer hot water by adding SMEP to it.

结果表明，在饺皮中添加磷酸单酯淀粉，能降低饺皮裂纹率，增加饺皮的弹性和口感，使饺子汤沉淀物减少。

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The production method is as the same as that of six foods including potato noodles, instant noodles, dumpling wrapper, steamed bread, steamed stuffed bun and roller.

制作方法和其它面条、方便面、饺子皮、馒头、包子、卷子等六项食品的制作方法一样。

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