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Lesson details
Getting the dough right is essential for ha gao. It needs to be soft, stretchy, and translucent once steamed - and that all starts with the right starch mix.
In this online lesson, Chef Meilan Kao teaches you how to make and roll perfect siu mai dough using traditional flours and techniques.
What you'll learn in this lesson, Preparing the ha gao dough
- The purpose of tapioca, rice, and potato starch in dumpling dough
- How to knead, rest, and roll for a smooth, elastic texture
- Tips for shaping and portioning dough consistently
- The secret to rolling perfectly thin wrappers with a wooden pin
Instructor
