Transparent Steamed Dumpling Pastry/Wrapper
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)