When the dough has formed, dust your working surface with

h flour and dust your hands again. Transfer the mixture over and continue to knead it until its surface becomes smo

oth, this should take about 10 minutes. Let it rest. After about 4-5 hours, kneed it again. You’re ready to go!

How to roll the perfect dumpling wrapper?

Take the dough and roll it out into a long sausage shape. Using a knife, cut it into simi

lar sized pieces, roughly about 2 inches in length. Press each one into a rough circle.

The trick is never to let go of the wrapper while your rolling. It feels counter-int

uitive, but hold onto the top of the wrapper, use the rolling pin in an upward mot

ion towards the center. Move the dough around and keep rolling until you have a thin, circular wrapper.

Alternatively, you can pick pre-rolled wrappers from your local shop or Chinese supermarket.

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