Wheat Starch Wrappers for Dumplings
Submitted by ezamsky
Translucent wheat starch dumpling wrappers for ha gow and fun gwau. Just 4 ingredients and 20 minutes for the stretchy, crystal-clear dough used in authentic dim sum.
YIELD
30 servingsPREP
10 minCOOK
10 minREADY
20 minIf you’ve ever wondered how dim sum restaurants get those beautiful, see-through dumpling skins, this is the recipe. Wheat starch and tapioca starch combine with boiling water to create a translucent, pliable dough that steams up crystal clear.
The technique is all about speed. Boiling water goes straight into the starch and gets stirred immediately, cooking the starches on contact. That’s what gives the dough its signature elasticity and that gorgeous glassy look after steaming.
Once kneaded, the dough feels smooth and almost rubbery, like soft putty. Keep it covered with a damp towel while you work or it dries out fast.
Chef Tips
- The water must be at a full rolling boil when you pour it in; lukewarm water won’t activate the starches properly
- Oil your work surface instead of flouring it; flour will make the wrappers opaque instead of translucent
- Work quickly and keep unused dough covered at all times since wheat starch dough dries and cracks within minutes
- Roll each wrapper thin enough to see your hand through it for that authentic dim sum look
Ingredients
Directions
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.
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