Homemade Sui Mai Wrapper 自製燒賣皮
I decided to make my own sui mai wrappers. It’s pretty straight forward to make but does require some time, mostly for the cutting up of the individual wrappers but makes for a nicely thin and delicate wrapper.
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 35 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- pasta machine
- 2 cups + 6 1/2 tbsp all purpose flour, 300g
- 1/2 cup water, 130g
- 1/4 tsp salt
- 1 egg yolk
- yellow gel food coloring
- 4 tbsp corn starch (or potato starch)
Instructions
- 1
Add flour to mixing bowl, making a well in the middle. Add water, salt, egg yolk and food coloring to the well. Mix the wet ingredients together. Slowly incorporate the flour into the wet ingredients.
- 2
Once thoroughly mixed start kneading. Knead until dough comes together. Cover and let rest for 10 minutes. Knead again until dough in smooth and pliable.
- 3
Cover and let rest for 20 minutes.
- 4
Use hands or rolling pin to stretch dough out to a flat rectangular. The width should be a bit less than the width of your pasta machine roller. Generously dust both side of dough with corn starch. Set machine to thickest rolling option and roll the dough through. Change rolling level to the next thinnest level and roll dough through again. Repeat until desired thickness reached. (We went to level 2 on our machine)
- 5
Use a ruler to measure rolled out dough to approx. 3 inches (8 cm) square. Use knife to cut out the squares. Make sure the each wrapper is coated with corn starch. Stack up the wrappers.
- 6
The wrappers are now ready for use. If not using right away you can slide them into a zi-lock and store in the fridge until ready to use. For longer storage these wrappers can be frozen. Enjoy your homemade doughiness!