Dumpling Skins
Source of Recipe
Yank Sing
Recipe Introduction
Traditionally, Chinese chefs press out these thin wrappers by using the oiled, flat side of a cleaver against a wooden surface. But with a little practice, a rolling pin will work, too. A tortilla press can make the process faster. Cooking makes them translucent.
List of Ingredients
1 1/2 cups wheat starch
2 tablespoons tapioca starch
1 tablespoon shortening
1 cup boiling water Recipe
Sift wheat starch and tapioca starch into bowl. Add shortening in a lump on top, but don't worry about mixing it in. Quickly pour all of the boiling water onto the shortening and starches and mix vigorously with a spoon. The water cooks the starches.
When you can't mix anymore, turn the mixture out on a board and knead until the dough is well blended. Dough will be slightly sticky.
Divide the dough into 2 pieces. Roll each half into a 1-inch-diameter cylinder. Cover with a damp paper towel and let rest for 15 minutes.
Slice each cylinder into 15 pieces, about a half-inch each; roll each piece into a ball and cover them with a damp paper towel or wrap in plastic until ready to use.
To form the wrappers, very lightly oil your hands, a small rolling pin and a wooden work surface. Using the heel of your hand, gently press down on each ball to flatten enough for a rolling pin. Then, using the rolling pin, carefully roll out a thin round, 3 inches in diameter. Don't use any flour. If the dough is cracking around the edges, you can knead each ball a bit before rolling it out.
You are now ready to fill and wrap.
Yield: 30 skins
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