| Preparing: 2 hours | |
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Ingredients
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Method
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240 g all purpose flour
1 egg yolk
105 ml tepid water
½ tsp salt
a pinch of tumeric for an extra yellow colour
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Place the flour, egg yolk, salt and water in a bowl of the stand mixer and mix all ingredients to get smooth dough.
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Then transfer the dough on the worktop and knead until the dough becomes elastic and springy. Cover the dough with cling film and set aside for 20 minutes. The dough will soften.
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1 tbsp corn starch
30 squares 11cm/11 cm (4.5inch/4.5 inch)
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Divide the dough into 4 equal pieces. Take one piece, cover the rest of the dough with the foil and set aside. Flour and pat flat the chosen piece.
Adjust the kneading rollers of the machine to the widest setting. Pass the dough through them, fold it in two, and pass again through the rollers. If the dough is sticky, sprinkle with flour.
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Adjust the rollers to the next setting and pass it through the rollers. Repeat for every two settings from the widest down to around the narrowest until the strip is long and thin – ideally 2 mm – so you can see your palm through it.
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Place the strip on the floured worktop and cut off circles of 10 cm/4 inch. Sprinkle each circle with corn starch and place on the paper square. Continue with the rest of the dough, you should get about 30 wrappers.
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Place the wrappers in a plastic bag to prevent them from drying out.
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