Dim sum wrapper from scratch (Everyday pantry staples)

Discover the art of crafting authentic dim sum wrappers at home with just four simple ingredients: water, flour, salt and cornstarch. This easy, versatile recipe delivers soft, pliable wrappers perfect for your favorite dumplings, bringing restaurant-quality dim sum to your kitchen with minimal effort.

As someone living from a small town in North Carolina, I find myself missing the authentic dim sum from home (Philippines) and although there's plenty of Authentic Asian restaurant in the United States it is difficult to find a close one where I live. Learning to make dim sum wrappers from scratch has become my way of recreating those cherished flavors, bridging the gap between my roots and my new home. With just a few simple ingredients and a bit of patience, crafting these wrappers not only satisfies my cravings but also keeps the tradition alive.

Here's a list of Kitchen tools:

• Mixing Bowl

• Whisk or fork

• Rolling pin or a tall glass

Ingredients:

• 320 grams all-purpose flour (2 1/4 cups)

• 175 grams warm water (3/4 cup)

• Salt 1 1/4 teaspoon

• Cornstarch for dusting

Instructions:

1. Pour all the Flour and water into a mixing bowl. Use the whisk to stir everything together. Mix until all the water is absorbed and dough starts to form.

   
   

2. Take the dough out of the bowl and knead it on a surface for 2 or 3 minutes. The dough should be tacky, but not sticky. If you find the dough is still a bit sticky, dust the surface with a little bit of flour and knead the dough again.

   
   

3. Once you've reached a pretty smooth dough, place the dough back to the bowl again and cover it with a damp towel or a lid. Let the dough rest for 30 minutes.

   
   

4. Take the dough out of the bowl and knead it a few times. Make a hole in the center of the dough with your finger. Then use your finger to stretch out the hole in the center. Keep stretching out the dough and rotating it until you get a large ring.

   
   

5. Cut the dough with a knife or bench scraper. You should now have a thick dough rope. Keep rolling out the rope until it is about 1 1/2 inches in diameter.

   
   

6. Cut out small pieces of dough weighing about 12 to 13 grams, this is about 1 tablespoon of dough.

   
   

7. Take each piece of dough and roll it into a ball. Using your palm, flatten each ball of dough into a disc, about 1 1/2 inches in diameter. Lightly dust each with cornstarch or flour.

   
   

8. Take your rolling pin and dust it with corn starch. Then use rolling pin to flatten it into a thin disc. Dust with more cornstarch or flour.

   
   

9. Use the fresh wrappers immediately. If you wish to freeze them for later, sprinkle extra cornstarch in between each wrapper. Pile them up then place into an air-tight plastic container or bag. Defrost in the fridge then use them straightaway.