-
1
In a bowl, combine the wheat starch, tapioca starch, and salt.
-
2
Make a well in the center and pour in about 14 tablespoons of the water.
-
3
Use a wooden spoon or rubber spatula to stir the ingredients together.
-
4
Work at a moderate speed to prevent the fine, lightweight starches from flying.
-
5
The dough will look translucent first and then become mottled, whitish, and lumpy.
-
6
You will smell the wheat starch.
-
7
Once the water has been incorporated (there may be steam rising from the dough, which is fine), add the oil.
-
8
Stir to work in the oil.
-
9
If the dough looks dry, add a little more water.
-
10
Aim for a medium-firm texture, not a soft and mushy one; work in additional wheat starch by the tablespoon if you add too much water.
-
11
Press the ingredients together into a rough ball that feels a bit bouncy.
-
12
Transfer the warm dough to an unfloured work surface and knead for 1 to 2 minutes, until snowy white, smooth, and resembling Play-Doh in texture.
-
13
When you squeeze on it, it should not crack.
-
14
If it cracks, very lightly oil one hand and knead it into the dough to increase the doughs suppleness.
-
15
Depending on the recipe instructions, cut the dough into 3 or 4 pieces.
-
16
Put them into a zip-top plastic bag and seal well.
-
17
Set aside for 5 minutes to rest before using.
-
18
Dim sum master cooks press pieces of wheat starch dough with an oiled cleaver to make perfect circles, but you can achieve perfection with minimal effort and experience.
-
19
Have ready two 6 to 7-inch plastic squares cut from a zip-top bag; smear a little oil on one side of each plastic square to avoid sticking.
-
20
As specified in the recipe, take a piece of wheat starch dough, roll it on an unfloured work surface into a log, and then cut it into small pieces.
-
21
To prevent drying and sticking, dab your finger in some canola oil and rub a tiny bit on each of the ends of the dough pieces, pressing each one into a 1/4-inch-thick disk as you work.
-
22
Place a disk between the squares.
-
23
Apply moderate pressure with a tortilla press, the flat side of a cleaver, or the bottom of a large measuring cup, a skillet, or a plate.
-
24
You may have to press more than once to arrive at the desired size.
-
25
If using the tortilla press, you may turn the dough and press again to arrive at the desired size.
-
26
With the other implements, press and twist while the pressure is still on to create nice thin circles.
-
27
Unpeel the plastic and set the slightly shiny wrapper aside.
-
28
Repeat with the remaining dough pieces.
-
29
There should be no need to re-oil the plastic between pressings.
-
30
It is fine to let the wrappers overlap a tad.
-
31
To prevent the dough from drying out, assemble a batch of dumplings before forming more wrappers from another portion of dough.
