Nutritional Analysis per serving (4 servings)Powered by
This recipe, adapted from Asian Dumplings, makes delicate wrappers that turn transparent when steamed.
Adapted from Andrea Nguyen
1In a medium bowl, combine the wheat starch, tapioca starch, and salt. Make a well in the center and pour in about 3/4 cup plus 2 tablespoons of the boiling water. Use a wooden spoon or rubber spatula to stir. The dough will look white and shaggy.
2Add the oil, stirring it into the dough. If the dough looks dry, and 1 to 2 tablespoons of boiling water. If it looks too wet, add a bit more wheat starch. The dough should have the consistency of modeling clay.
3Transfer the dough to an unfloured work surface and knead by hand until it’s very white and smooth, about 2 minutes. Cut the dough into 3 or 4 pieces, according to the dumpling recipe you’re using, seal in zipper-top plastic bags, and set aside to rest for 5 minutes.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
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