It is way more easier than you think to make Siu Mai dumpling wrappers at home.
You can also use this recipe to make wanton dumpling wrappers👌
Make 36 dumpling wrappers
100g all-purpose flour (plus extra for dusting)
50ml hot water
1 egg yolk
1/4 tsp curry powder/ground turmeric (optional, this is for a more intense yellow shade only)
Add flour and curry powder(optional) in a large mixing bowl, stir in hot water gradually and mix well. It may look like a loose dough at this stage.
Add the egg yolk to the dough mixture and kneed until the dough is well combined and smooth.
Rest the dough in a covered container for 30mins.
Divide the dough into 36 pieces. (Each piece weights about 5g, JFYI)
Press each mini dough into a small disc, roll it into a thin wrapper (about 3” in diameter) with a rolling pin, dust with flour and set aside on a baking tray.
Cover the tray with a damp tea towel/cling film to avoid dry out.
Repeat for the rest of the dough pieces.
Make sure to heavy dust each wrapper with flour if you plan to stack freeze them in freezer.
Note: I would always recommend to use the fresh wrappers immediately if possible.
Try out the Classic Cantonese Pork and Prawn Siu Mai with your handmade wrappers now!
Fancy some nostalgic Hong Kong street snacks at home? Try this homemade Fish Siu Mai recipe.