Dumpling Skins (Wheat Starch/Tapioca Flour Dough)
Special thanks to Lana Mak for the recipe.
Used for: ha gau, fung ngan gau, fun guor, jai gau
2 Cups wheat starch
1 Cups tapioca flour
1/2 teaspoon salt
1 3/4 cups boiling water
3 tablespoon lard
1/2 teaspoon sesame oil
Mixing the dough
In the bowl of an electric mixer, mix the wheat starch, the tapioca
flour, and salt. As the dough hooks rotate, add boiling water. Add
the lard andthe sesame oil and mix together thoroughly. Add 1 teaspoon
of water if dough is too dry. Continue mixing until a ball of dough forms.
Remove from bowl, knead a few times, divide into four equal parts, place
each into a plastic bag until ready to use.
Making the skins
Before working with dough, oil the work surface. Soak a paper towel
so that cleaver blade is slightly oiled and repeatedly rub cleaver across
folded towel so that cleaver blade is oiled. Roll pieces of dough into
sausage shaped lenghs about 12 inches long and 1 inch in diameter.
Cut a 1/2 inch piece from the length.
Roll into a small ball, then press down with the palm of your hand.
Press flat with the broad side of the cleaver to create the round skin 2
1/4 inches in diameter.