| 300 gm plain flour | | 2 x eggs | | 12 tsp alkaline water ('kan sui') | | 2 1/2 tsp (approximately) water |
| | Method: PUT flour on the table and make a well in the centre. Add in the eggs and alkaline water and add water slowly. | | Knead to form a dough. Knead until dough is smooth. Sprinkle a little tapioca flour on the table, place the dough over and flatten with rolling pin. | | Remove dough to a noodle -making machine and roll out dough to paper thin sheets. Fold the pastry into 5 layers. | | Dust each layer well with tapioca flour. Stamp out with round cutters or cut into squares. Stack up the 'wantan' wrappers/skin in an air-tight container. | | Footnote: Wantan wrappers can also be purchased |
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