Dumpling wrappers
Ingredients:
40g tapioca starch
20g fine rice flour
3.5g xanthan gum
pinch of salt
80g boiling water
2.5g oil
Method:
- Place flours, xanthan gum and salt in a stand mixer mixing bowl, combine so flours are evenly combined.
- Add the boiling water and oil, mix until dough forms and leaves the sides of the bowl clean. (You can do this by hand, but will take some strength to mix).
- Cover with cling film or place in a zip lock bag and leave to cool for 5 minutes.
- Split dough into 3 pieces, keep 2 pieces covered, and work with one piece at a time.
- Using a light dusting of rice flour and a rolling pin, press the dough piece down to about 5mm thickness. You can now use a pasta machine to roll out to desired thickness (this dough can go very thin), or roll out by hand using a rolling pin.
- Once you have a sheet of dough at required thickness, you can use a cookie cutter or knife to cut into individual dumpling wrappers.
- Dust with a little rice flour and stack the individual wrappers. Cover so they don't dry out and then repeat rolling process with 2 remaining pieces of dough.
- Once you have a stack of wrappers, you can fill with your choice of filling.
- This dough can be steamed, steamed then fried or fried then steamed - whatever you fancy.