| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Chinese |
30 |
Servings |
INGREDIENTS
| 1 |
c |
Wheat starch |
| 1/4 |
c |
Tapioca starch |
| 1 |
c |
Boiling water |
| 1 |
tb |
Peanut oil plus more to oil |
|
|
The wrappers |
INSTRUCTIONS
Combine the wheat starch and tapioca starch in a mixing bowl. When the
water reaches a boil immediately pour it into the flour and stir vigorously
into a ball, with a wooden spoon. The hot boiling water cooks the
starches. Add the oil to the dough and mix together as well as possible.
The dough at this point is quite thick and lumpy.
While hot, gather up the dough and knead on a lightly oiled surface
until smooth and well blended, about 3 minutes. It should feel a bit
rubbery and putty-like. Cover with a damp towel.
Dough is ready to make Ha Gow or Fun Gwau.
Makes enough dough for 2 1/2 dozen Ha Gow or Fun Gwau dumplings.
Posted by Stephen Ceideburg. Reposted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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