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Food for Thought
Wed April 17, 2013
Let's wrap and roll... Chinese dumplings
Nancy Leson surprised me when she said she was using cake flour and plain cold water for her dumpling wrapper dough. I've been using all purpose and just-boiled very hot water.
Nancy got the recipe from Judy Fu of Seattle's Snappy Dragon restaurant fame and wrote about it recently. There's something I like about her method. And something I don't.
What I like is that low-gluten cake flour makes for a softer, more easily rolled dough. What I don't like is that cake flour doesn't have as much flavor as AP. Plus, I've never had a hard time rolling the AP, anyway. I'm willing to give it a try, though and will report the results in a blind jao-tse tasting (okay, gorging) at a later date. Meanwhile...
It just takes a little practice. Take a look at the video Nance made with Judy Fu and give it a shot. In fact, why not make a party out of it? Get some friends together, sit around the table and wrap n' roll. Do give it a try and let us know how it all worked out.
"I could eat about a million of those things -- and I probably have."
– Dick Stein on homemade jao-tse