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Dumpling Wrapper

Chef Ming Chen and Chef Geoffrey Young,
Kum Koon Garden

This recipe is the basis for Green Deluxe Shrimp Dumpling, Shrimp & Spinach Dumpling, and Orange Shrimp & Scallop Dumpling. Mixing the dough with boiling water develops the gluten that creates the dough’s elastic consistency.

­1 cup wheat flour
1/2 cup water, boiling
1/2 cup potato starch

1.   In a mixing bowl, combine flour with boiling water. Stir until dough is sticky. Fold in potato starch.
2.   On a floured surface, knead dough for 10 minutes until smooth and dry.
3.   Using a rolling pin, roll dough flat and cut out 3-inch, paper-thin disks with a cup or mould.

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