Wheat Starch Wrappers for Dumplings
Yield
30 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
wheat starch
|
* |
| ¼ | cup |
tapioca starch
|
* |
| 1 | cup |
water
boiling |
|
| 1 | tablespoon |
peanut oil
|
|
| 1 | x |
mundoo pi (dumpling wrapper)
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
wheat starch
|
* |
| 59 | ml |
tapioca starch
|
* |
| 237 | ml |
water
boiling |
|
| 15 | ml |
peanut oil
|
|
| 1 | x |
mundoo pi (dumpling wrapper)
|
* |
Directions
Combine the wheat starch and tapioca starch in a mixing bowl.
When the water reaches a boil immediately pour it into the flour and stir vigorously into a ball, with a wooden spoon.
The hot boiling water cooks the starches.
Add the oil to the dough and mix together as well as possible.
The dough at this point is quite thick and lumpy.
While hot, gather up the dough and knead on a lightly oiled surface until smooth and well blended, about 3 minutes.
It should feel a bit rubbery and putty-like.
Cover with a damp towel.
Dough is ready to make Ha Gow or Fun Gwau.
