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Transparent Steamed Dumpling Pastry/Wrapper

Steamed Dumplings (Photo by Pabo76/flickr)

Steamed Dumplings (Photo by Pabo76/flickr)


125 g/4 oz/1 cup Chinese wheat flour
3 tablespoons cornflour (cornstarch)
210 ml/7 fl oz water
1 tablespoon lard


Mix wheat flour and cornflour together in a bowl. Put measured water
and lard into a small saucepan and bring to a boil. Turn off heat and
cool for exactly 20 seconds, then pour all at once onto the flour. Mix
with chopsticks or a wooden spoon. As soon as cool enough to handle,
knead to a smooth, pliable dough. Shape into cylinder and wrap in
plastic film to prevent drying out.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

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