| 1 | To make dough: mix well the first 4 ingredients in order given. |
| 2 | Bring water to a rolling boil and stir into dry ingredients with chopsticks until dry ingredients adhere. |
| 3 | Cover and let it cool for 15 minutes. |
| 4 | Lightly oil kneading surface and knead dough for several minutes, until dough is well mixed and smooth. |
| 5 | Now it is ready for wrapping. |
| 6 | Do-ahead notes: dough can be kept at room temperature for 1 day if you wrap it in plastic wrap. |
| 7 | But ms. |
| 8 | Yee usually has fillings ready for wrapping right away. |
| 9 | Comments: it is very important that the water for the dough be boiling vigorously for several minutes before mixing with the starches. |
| 10 | One sure way to have just the right amount of water is by first having a larger quantity than is called for in the recipe. |
| 11 | Bring water to a rolling boil for 5 minutes then measure off the proper amount, return the water to the emptied pot, bring it to a vigorous boil again, adding to starch mixture right away. |
| 12 | If the water is cooled off even for just a few seconds. |
| 13 | The starch will not get cooked and the dough will fall apart. |
| 14 | (you"ll see the dough taking on a chalky white appearance instead of a transparent look. |
| 15 | This indicates it is properly cooked). |
| 16 | To insure dough is rolled evenly, a tortilla press will work wonders! (see recipes for ha gow and steamed pork turnovers). |
| 17 | Yield: 3-4 doz. |
| 18 | Wrappers. |
