Have you noticed? The dumplings at restaurants outside are quite strange.

Whenever I eat dumplings outside, no matter which dumpling shop I go to, the dumplings served all have a common feature:
The restaurant's dumpling wrappers are always thin and transparent, especially chewy, and they don't break after boiling, plus they taste particularly good.
When I make dumpling wrappers at home, I always feel they're a bit lacking—either too thick, lack shine, or not chewy enough...
The main ingredient for dumpling wrappers is flour.
I have used various types of flour, including mid-to-high-grade regular flour, low-gluten flour, high-gluten flour, and even rice flour processed from rice.
There are many methods for mixing the dough, such as scalding with hot water, kneading with cold water, kneading with ice water...
I add various auxiliary ingredients like eggs, salt, white vinegar, baking soda, cooked oil, trying to imitate restaurant methods as much as possible.
But no matter how I improve, I can't make dumpling wrappers that are as thin, transparent, and especially chewy as those from restaurants.
Every time I see the restaurant's dumpling wrappers, I wonder—
Is the flour they use better than mine?
Is the water they use better than mine?
Is their heat control better than mine?
Do they use more seasonings?
Or do they have a secret recipe?
Or some secret ingredient?
Can anyone tell me how to make those kinds of dumpling wrappers?
Or tell me if ordinary people can make them at home? $ETH