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.