The two classic dim sum dumplings that follow, Cook and Sell Dumplings and Water Dumplings (see recipe) as well. As I noted earlier, I include such recipes as teaching tools and for cooks who enjoy working with doughs. The advantage of using the commercial skins is that they are rolled to a thinness that is usually quite difficult for the home cook to achieve.
On a work surface, mix together the flour, baking soda, and salt. Make a well in the center and add the eggs to the well. Using the fingers of one hand, work the eggs into the flour mixture until all of the eggs are absorbed. Slowly dribble in the water, mixing with your fingers as you pour, until the water is thoroughly absorbed and the ingredients begin to adhere to one another. Using a dough scraper, pick up the mixture from the work surface and then knead it on the work surface for about 10 minutes, or until it becomes an elastic dough. Cover the dough with a damp cloth and allow to rest for 3 hours.
When the dough is ready, lightly dust the work surface with a little of the cornstarch. With a rolling pin, roll out the dough into a sheet
Dust the work surface again with cornstarch and unroll the dough sheet on it. Roll the sheet with the rolling pin until it is about
These homemade skins are now ready for use. You should have about
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