* Exported from MasterCook *
WHEAT STARCH DOUGH
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Dim Sum
Yee
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Karen Adler FNGP13B.
1 c Wheat starch
2/3 c Tapioca starch
1/2 ts Salt
2 ts Oil
1 c Boiling water + 2 Tbsp.
TO MAKE DOUGH: Mix well the first 4 ingredients in
order given. Bring water to a rolling boil and stir
into dry ingredients with chopsticks until dry
ingredients adhere. Cover and let it cool for 15
minutes. Lightly oil kneading surface and knead dough
for several minutes, until dough is well mixed and
smooth. Now it is ready for wrapping. DO-AHEAD NOTES:
Dough can be kept at room temperature for 1 day if you
wrap it in plastic wrap. But Ms. Yee usually has
fillings ready for wrapping right away.
COMMENTS: It is very important that the water for the
dough be boiling vigorously for several minutes before
mixing with the starches. One sure way to have just
the right amount of water is by first having a larger
quantity than is called for in the recipe. Bring water
to a rolling boil for 5 minutes then measure off the
proper amount, return the water to the emptied pot,
bring it to a vigorous boil again, adding to starch
mixture right away. If the water is cooled off even
for just a few seconds. the starch will not get cooked
and the dough will fall apart. (You'll see the dough
taking on a chalky white appearance instead of a
transparent look. This indicates it is properly
cooked.) To insure dough is rolled evenly, a tortilla
press will work wonders! (See recipes for Ha Gow and
Steamed Pork Turnovers). Yield: 3-4 doz. wrappers.
Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM
by Karen Adler FNGP13B.
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