Recipe for Ha Gau wrap
This recipe produces wraps that become transluscent once steamed. Makes about 2 doz wrappers.
1 cup wheat starch
1/4 cup tapioca starch
1 cup boiling water
1 tbsp. peanut oil
Combine wheat and tapioca starch in a bowl. When the water reaches a boil, immediately pour it into the starches and stir vigorously with a wooden spoon till the mixture forms a ball. Add oil and mix together as thoroughly as possible. The dough will be quite thick and lumpy. While still hot, gather it up and knead on a lighly oiled surface till smooth and blended, about 3 minutes. Dough should feel a bit rubbery and putty-like. Form into balls and flatten with a cleaver or you can use a rolling pin. Use to wrap Ha Gow or Fun Gwau.
Just a pinch of salt no sesame oil that I know of.
Mix the rice flour with hot water will be tough unless you fingers are use to boiling water. You need to use your hand to make sure the texture is just right.
Of course the dim sum place have the mixture just right and will use a machine but we home cooks will not have the pactice down pat.
My Mother use to make a fun gow and she mixed two batches and combine them to make the wrapper. I need to check my notes to see how and why. Have not dones wrappers at home before. Too much work when I can go out for dim sum so easy and cheap.