This recipe, adapted from Asian Dumplings, makes delicate wrappers that turn transparent when steamed.
For more, see Chowhound’s basic dumpling wrappers recipe.
- Yield: Just under 1 pound of dough
- Difficulty: Easy
- Total: 35 mins
- Active: 30 mins
- 4 1/2 ounces (about 1 cup) wheat starch
- 2 1/4 ounces (about 1/2 cup) tapioca starch
- 1/8 teaspoon salt
- About 1 cup boiling water
- 4 teaspoons canola oil
- In a medium bowl, combine the wheat starch, tapioca starch, and salt. Make a well in the center and pour in about 3/4 cup plus 2 tablespoons of the boiling water. Use a wooden spoon or rubber spatula to stir. The dough will look white and shaggy.
- Add the oil, stirring it into the dough. If the dough looks dry, and 1 to 2 tablespoons of boiling water. If it looks too wet, add a bit more wheat starch. The dough should have the consistency of modeling clay.
- Transfer the dough to an unfloured work surface and knead by hand until it’s very white and smooth, about 2 minutes. Cut the dough into 3 or 4 pieces, according to the dumpling recipe you’re using, seal in zipper-top plastic bags, and set aside to rest for 5 minutes.