• Bread flour50g (60g)
• All-purpose flour50g (60g)
• Boiling water5 tbsp (6 tbsp)
• ★Bread flour (for dusting)to taste

1. 1

   Add 50g (60g) bread flour and 50g (60g) all-purpose flour to a bowl. Pour in 5 tbsp (6 tbsp) boiling water and mix with a rubber spatula using a cutting motion until the dough comes together loosely.

2. 2

   Transfer to a work surface and knead by hand for several minutes. If the dough is too dry, add about 1 tsp water and adjust until the dough becomes smooth like mochi.

3. 3

   Wrap in plastic wrap and let rest at room temperature for 30 minutes.

4. 4

   Cut into desired sizes and roll between your palms into balls. Place on the work surface and flatten lightly. Dust generously with bread flour and use a rolling pin to stretch the dough.

5. 5

   Hold the edge of the wrapper with your left hand while stretching the bottom half with the rolling pin in your right hand. Rotate the wrapper counterclockwise by 90 degrees with your left hand. Repeat this motion for about 2 rotations to stretch evenly.

6. 6

   Aim for a slightly thicker center and thinner edges for the best results. With practice, this becomes very easy.

7. 7

   Roll the wrapper slightly smaller than your target size—this will result in the perfect size when you add the filling. Cover stretched wrappers with plastic wrap to prevent drying.

8. 8

   A small rolling pin works best—one approximately 2cm in diameter and 24cm long is recommended.

9. 9

   Dust generously with flour and brush off any excess before filling. Don't worry if the shape is uneven.

10. 10

    Avoid stacking stretched wrappers and leaving them for long periods as they may stick together. For cooking methods, refer to other recipes for boiling or pan-frying instructions.

Dust generously with flour and brush off any excess before filling. Pay attention to prevent the dough from drying out while working, and avoid stacking stretched wrappers for extended periods.

• Calories80 kcal
• Protein2.5 g
• Fat0.3 g
• Carbs17 g
• Sodium0 g