PROBLEM TO BE SOLVED: To provide a noodle skin which is high in noodle productivity, moldability and cookability, is excellent in texture, and little leaks out a soup from the noodle skin, when wrapping an ingredient with the noodle skin, shaping and then heating the wrapped product and to provide a syoronpou (small Chinese dumpling) prepared by wrapping an ingredient with the noodle skin, shaping and then heating the product.SOLUTION: The noodle skin is characterized by comprising grain flour, water, mannan in an amount of 0.45 to 1.1 pts.mass per 100 pts.mass of the grain flour, and a gluten degradation product in an amount of two times or more mass ratio to the mass of the mannan the syoronpou (small Chinese dumpling) being prepared by wrapping an ingredient with the noodle skin, shaping and then heating the product.COPYRIGHT: (C)2013,JPO&INPIT【課題】製麺性、成形性及び調理性が高く、食感に優れ、且つ、該麺皮によって中具を包んで成形し、加熱した際にも麺皮外へのスープの漏出が少ない麺皮、並びに該麺皮を用いて具材を包み成形した後、加熱してなる小龍包の提供。【解決手段】穀物粉と、水と、前記穀物粉100質量部に対して0.45~1.1質量部のマンナンと、前記マンナンに対して質量比で2倍量以上のグルテン分解物とを含むことを特徴とする麺皮;前記麺皮で具材を包み成形した後、加熱してなる小龍包。【選択図】なし