Knead about 10 to 15 times, until smooth, incorporating enough flour so that dough no longer sticks.

Keep board well floured so that the dough does not stick.

Keep the board well floured so that the dough doesn't stick.

Now I knew why the dough stuck to the wax paper.

Do this two or three times, or until the dough blends together and does not stick to the board.

The dough does not stick to the pot any more than it would to a preheated bread stone.

Guifaxiang is a traditional brand of mahua(twisted dough sticks).

Mix in ice water, a couple of tablespoons at a time, with a fork until the dough sticks together.

Keep dusting with flour so the dough doesn't stick.

If the dough sticks to your hands, add a little more flour.