Translucent Dumpling Dough
Yields 22–24 dumplings
This dough is used for Har Gow Dumplings (page 52). Vegetable oil can be substituted for the lard.
1 cup wheat starch
¼ teaspoon salt
1 cup boiling water
1 tablespoon lard
Place the wheat starch in a medium-sized bowl. Sift in the salt.
Slowly pour in the boiling water. Pour in only as much as you need. Stir with a wooden spoon or chopsticks until you have a sticky dough. Let the dough rest and cool for 30 minutes.
Add 1 tablespoon lard to the dough, a portion at a time, gradually working it in. Knead the dough until it is smooth and satiny. Make sure the lard is fully mixed in. Use as called for in the recipe.