Wheat Starch Dough

Directions

1. 1
   In a bowl, combine the wheat starch, tapioca starch, and salt.
2. 2
   Make a well in the center and pour in about 14 tablespoons of the water.
3. 3
   Use a wooden spoon or rubber spatula to stir the ingredients together.
4. 4
   Work at a moderate speed to prevent the fine, lightweight starches from flying.
5. 5
   The dough will look translucent first and then become mottled, whitish, and lumpy.
6. 6
   You will smell the wheat starch.
7. 7
   Once the water has been incorporated (there may be steam rising from the dough, which is fine), add the oil.
8. 8
   Stir to work in the oil.
9. 9
   If the dough looks dry, add a little more water.
10. 10
    Aim for a medium-firm texture, not a soft and mushy one; work in additional wheat starch by the tablespoon if you add too much water.
11. 11
    Press the ingredients together into a rough ball that feels a bit bouncy.
12. 12
    Transfer the warm dough to an unfloured work surface and knead for 1 to 2 minutes, until snowy white, smooth, and resembling Play-Doh in texture.
13. 13
    When you squeeze on it, it should not crack.
14. 14
    If it cracks, very lightly oil one hand and knead it into the dough to increase the doughs suppleness.
15. 15
    Depending on the recipe instructions, cut the dough into 3 or 4 pieces.
16. 16
    Put them into a zip-top plastic bag and seal well.
17. 17
    Set aside for 5 minutes to rest before using.
18. 18
    Dim sum master cooks press pieces of wheat starch dough with an oiled cleaver to make perfect circles, but you can achieve perfection with minimal effort and experience.
19. 19
    Have ready two 6 to 7-inch plastic squares cut from a zip-top bag; smear a little oil on one side of each plastic square to avoid sticking.
20. 20
    As specified in the recipe, take a piece of wheat starch dough, roll it on an unfloured work surface into a log, and then cut it into small pieces.
21. 21
    To prevent drying and sticking, dab your finger in some canola oil and rub a tiny bit on each of the ends of the dough pieces, pressing each one into a 1/4-inch-thick disk as you work.
22. 22
    Place a disk between the squares.
23. 23
    Apply moderate pressure with a tortilla press, the flat side of a cleaver, or the bottom of a large measuring cup, a skillet, or a plate.
24. 24
    You may have to press more than once to arrive at the desired size.
25. 25
    If using the tortilla press, you may turn the dough and press again to arrive at the desired size.
26. 26
    With the other implements, press and twist while the pressure is still on to create nice thin circles.
27. 27
    Unpeel the plastic and set the slightly shiny wrapper aside.
28. 28
    Repeat with the remaining dough pieces.
29. 29
    There should be no need to re-oil the plastic between pressings.
30. 30
    It is fine to let the wrappers overlap a tad.
31. 31
    To prevent the dough from drying out, assemble a batch of dumplings before forming more wrappers from another portion of dough.