DUMPLING SKIN

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INGREDIENTS:

Makes 35

    200g superfine flour

    20g vegetable oil

    130g hot water 

    1-2 drops yellow food colouring

    Flour for dusting (for rolling)

    Tapioca flour for dusting individual skin

METHOD:

1. Combine all ingredients in a mixing bowl. Knead to form a smooth dough (Pic. 1). Set aside for 5 minutes.

2. Sprinkle dough with some flour. Roll dough with pasta machine, starting with thickness No. 6 (Pic. 2). Fold up (Pic. 3) and pass the dough through the machine again.

3. Dust dough with flour when necessary. Roll until dough is elastic and does not break easily (roll and fold for at least 20 times). Use thickness No. 2 to roll dough to a thin sheet (Pic. 4).

4. Use a cutter or a glass to cut out rounds (Pic. 5). Alternatively, cut dough sheet into squares for wan ton skin. Dust each skin with tapioca flour to prevent them from sticking to each other.

5. Use skins for dumplings, wan ton, Shao Mai etc.

NOTES:

1. I used superfine flour here as it yields soft skin. However, skin made using superfine flour breaks easily compared to skin prepared using all-purpose flour. Do be gentle while wrapping filling with this skin.

2. Use rolling pin for the rolling if you do not have a pasta machine.

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