Siu Mai Wrappers

Siu Mao Dough and resting

1. Firstly, mix salt with flour in a bowl. Add egg and water. Mix well.
2. Grab everything well until they get dough. Then cover it with a damp cloth and plastic wrapper and let it rest for 10 minutes. Resting can make the gluten softened so you can knead the dough easily after that.
3. Continue kneading until the surface of the dough becomes quite smooth. Rest again for 2 hours. The longer resting time will make the rolling out process much easier because the gluten is well relaxed.

Rolling out

1. Take the dough out, and cut it into halves. Take one portion out and roll it into a larger wrapper square around 30cm in size. Try to make it as thin as possible, so you can get more siu mai wrapper cut later.
2. Use a round mold to cut a round wrapper out. Then we need to re-roll the wrapper once again because it is thin enough. I highly suggest you use this step to ensure the best result. Depending on how thin you can roll out the dough, you may end up with thicker or thinner siu mai wrappers at this stage. Don't worry if the wrappers are too thick.

Make it even thinner

1. Next, roll out the well-circled wrapper in the previous step, and then re-cut with a round mold.