Dumpling Dough
Print This Recipe
INGREDIENTS 1-½ cups wheat starch
½ cup tapioca flour
1-½ cups boiling water
1 tablespoon peanut oil, or flavorless vegetable oilSift the combined wheat starch and tapioca flour into a large bowl, make a well in the center and pour into it the 1-½ cups of boiling water. With chopsticks or a wooden spoon, gradually mix the flour into the water until a soft dough is formed. Add 1 tablespoon of oil and, with your fingers, knead the dough in the bowl for 3 or 4 minutes, or until smooth. Cover the bowl with a damp towel and let the dough rest for about 20 minutes.
Lightly rub a little oil on a marble, metal or wooden surface and place half of the dough on it. With the palms of your hands, roll the dough back and forth, shaping it into a cylinder 12 inches long and about 1 inch in diameter. Roll the second half of the dough into a similar cylinder.
Using a cleaver or sharp knife, cut both cylinders crosswise into ½-inch slices and lay the slices flat on the oiled surface 2 or 3 inches apart. Then lightly oil one side of the cleaver or knife blade and, with the palm of your hand, firmly press the blade down on each side of the dough, flattening it into a 2-½-inch round. Re-oil the cleaver from time to time as you proceed. Cover the rounds with a dry towel.
Makes about 4 dozen dumplings