There are several ways to create the desired round shape. One technique is to roll the dough balls into rope like pieces which weigh around .4oz each. You could use a rolling pin to flatten each piece out so that its 4” in diameter. Alternatively, my Chinese grandmother used a tortilla press which easily did the trick, perfectly circular each time.
We already had the Kitchen Aid stand mixer with the pasta roller attachment which came in handy. So it can now serve a newfound purpose.
Equipment needed:
- Kitchen aid stand mixer with pasta roller attachment
- A 4”cookie cutter (or, a round flat object with a diameter of 4”, along with a small knife).
- Chopsticks
Ingredients:
- 2 cups of cake flour
- 2/3 cups of boiling water (make sure its boiling hot)
- Potato starch (only to keep from sticking)
- This yields approximately 50 skins.
Method:
1. Pour the 2 cups of flour into a large mixing bowl. Pour the boiling water into the mixing bowl in a circular motion. Use a pair of chopsticks to roughly mix the two ingredients. The mixture may look grainy but don’t fret- that is normal
2. When the mixture is cool enough to touch, knead for around 5 minutes.
3. Roll the mixture out into two balls of dough. Wrap tightly in cling wrap and let it sit at room temperature for 30 minutes.
4. After the dough has rested, Turn on the kitchen aid pasta roller. Start off with a thickness of “1”. Pass the first ball of dough through once, fold it over and pass it through again. Switch the thickness to “2”. Pass the sheet through once. Switch the thickness to 3, and so on until you reach the thinnest level of “8”. Pass it through once each time. When each sheet becomes too long, cut the sheet into more manageable lengths to work with. Best to finish with one of the balls of dough to not let the moisture escape. Dust potato starch onto your counter and on top of the dough if it becomes sticky.
5. Take the cookie cutter and make the round shapes. Stack the round skins on top of one another. Dust some potato starch in between each skin.
6. Continue to take the leftover scraps of dough, knead together, and pass through the pasta roller until there isn’t anything left.
7. If you would like to store the skins in the refrigerator for later, place them in between lightly dampened pieces of paper towel and in a ziplock bag.
Next Up….. A vegan filling