Tibetan dumpling wrappers. 71
Pour flour in a mound on the counter.
Make a whole in the centre.
Sprinkle in salt and baking powder.
Add ½ the water and with your hand, mix the water and the flour.
Add the rest of the water and continue to work until the dough is smooth.
Knead well for 5 minutes.
Cover and set aside for 30 minutes.
Knead dough on well floured surface.
Roll into a long sausage shape about 1inch in diameter.
Cut into pieces 1 inch wide.
Dust with flour and flatten each piece into a round.
Roll each round with your hands until you have a perfect circle of 3 to 3½ inches and the thickness of a coin.
Fill with the filling of your choice.