Kulit Dumpling/Gyoza/Pangsit/Siomay Homemade 
Homemade Dumpling/Gyoza/Wonton/Siomay Wrappers
I never intended to make my own dumpling or wonton wrappers. In Makassar, it's quite easy to find dumpling wrappers, so why bother making them myself? But... I ended up choosing to cook this because I was taught by Ms. @ciafebri. Thank you for sharing your knowledge. It was a bit complicated at first, but I got hooked... next time I want to make it again with different variations.
Homemade Dumpling/Gyoza/Wonton/Siomay Wrappers
I never intended to make my own dumpling or wonton wrappers. In Makassar, it's quite easy to find dumpling wrappers, so why bother making them myself? But... I ended up choosing to cook this because I was taught by Ms. @ciafebri. Thank you for sharing your knowledge. It was a bit complicated at first, but I got hooked... next time I want to make it again with different variations.
Cooking Instructions
- 1
Prepare all the ingredients. Sift the all-purpose flour and tapioca flour. Add olive oil or vegetable oil, and mix well. Set aside.
- 2
Boil water. Measure with a measuring cup. Gradually pour into the flour mixture. Stir with a spoon/fork/spatula until crumbly. Dust the table with cornstarch. Knead by hand until the dough is smooth and combined. It doesn't need to be perfectly smooth; just not sticky to the touch.
- 3
Cover/wrap the dough with plastic wrap and a cloth. Let it rest for 30 minutes. Unwrap the dough, knead again for about 5 minutes.
- 4
Then shape it into a long roll. Cut into small pieces with a scraper/knife. Roll into balls, flatten with a rolling pin (or you can use a round bottle like a tube).
- 5
Roll the dough to your desired thickness. Cut into circles. Dust with cornstarch between the wrappers to prevent sticking. Wrap/cover with plastic. Ready to use. (Can be stored in the fridge for 3 days, or in the freezer for about 2 weeks) The wrappers are very elastic and soft.
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