Thin mantou, crystal dumpling, and bun dough
A wrapper made from a thick paste of white flour scalded with boiling water, then kneaded together with bean flour.
Ingredients
White flour
500 g and a half
Boiling water (for gradual sprinkling onto flour)
to taste
Fine soybean powder (for mixing into dough)
13 taels
Instructions
1
Make batter
750 g white flour, gradually sprinkle with boiling water while stirring constantly to make a thick paste.
2
Soak in water
Divide into 10 to 20 pieces, soak in cold water until they turn snow white, transfer to a board, drain off water.
3
Mix dough
Mix with 13 taels of fine soybean powder to form a dough. Dust with soybean powder and roll out the skins.
