Wheat Starch – Tapioca Flour Dough

Preparation info

    • Difficulty

      Easy

Appears in

The Dim Sum Book

The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

  • About

This dough, based on a combination of wheat starch and tapioca flour, is one of the most traditional doughs used in dim sum preparation.

Dumplings made with it can have a variety of fillings. I use this dough for several Cantonese dim sum:

The small individual pieces of dough, when formed into thin dim sum wrappings, are called pei, meaning “skin.”

Ingredients

Method