Homemade Asian Dumpling Skins

• Vegan

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1/2 tsp Salt
  • 3 cups Wheat flour/ plain flour, soft

• Liquids

  • 2 cups Water, HOT

Found on coasterkitchen.wordpress.com

Directions

• Add flour, cornstarch and salt into a bowl and mix well.Make a well in the middle of the bowl. Add in 1 cup hot boiling water, and mix well using a spatula. Then continue with more hot boiling water as required.Then use your hand to knead the dough until it comes together, smooth and not sticky. Cover with cling wrap and set aside to rest for at least 30 minutes.Lightly flour the work bench.Take a small amount of dough, and roll it out as thin as possible to about 1 – 2mm thick using a rolling pin.Use a cookie cutter to cut it into round shape.Repeat steps 5 – 7 until all the dough are used up. Ensure each pieces of the skin are lightly dusted with flour to avoid them from sticking together while stacking them. The dumpling skins are ready to be used. Keep the skins in the fridge covered with cling wrap if not using it immediately, and use it within 3 days. Else keep it frozen in the freezer and thaw it completely before usage.