llent. The quality and taste of the dumplings are further improved by pressing out the gluten channel.
4. According to the forming characteristics of the dumplings, the dumplings can be produced automatically by using the principle of double-control two-way synchronous quantitative feeding.
5. The filling quantity and the thickness of the dough can be adjusted at any time. The produced dumplings are thin and full-skinned. The production speed is quick and the labor and time are saved.
6. The tra