Wheat Starch Dough

TO MAKE DOUGH: Mix well the first 4 ingredients in order given. Bring water to a rolling boil and stir into dry ingredients with chopsticks until dry ingredients adhere. Cover and let it cool for 15 minutes. Lightly oil kneading surface and knead dough for several minutes, until dough is well mixed and smooth. Now it is ready for wrapping. DO-AHEAD NOTES: Dough can be kept at room temperature for 1 day if you wrap it in plastic wrap. But Ms. Yee usually has fillings ready for wrapping right away. COMMENTS: It is very important that the water for the dough be boiling vigorously for several minutes before mixing with the starches. One sure way to have just the right amount of water is by first having a larger quantity than is called for in the recipe. Bring water to a rolling boil for 5 minutes then measure off the proper amount, return the water to the emptied pot, bring it to a vigorous boil again, adding to starch mixture right away. If the water is cooled off even for just a few seconds. the starch will not get cooked and the dough will fall apart. (Youll see the dough taking on a chalky white appearance instead of a transparent look. This indicates it is properly cooked.) To insure dough is rolled evenly, a tortilla press will work wonders! (See recipes for Ha Gow and Steamed Pork Turnovers). Yield: 3-4 doz. wrappers. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip