1In a bowl, combine two cups of all-purpose flour, two tablespoon of tapioca starch, some salt, two cups of warm water plus two tablespoon, and one tablespoon of cooking oil.
2In a bowl, combine two cups of all-purpose flour, two tablespoon of tapioca starch, some salt, two cups of warm water plus two tablespoon, and one tablespoon of cooking oil.
3In a bowl, combine two cups of all-purpose flour, two tablespoon of tapioca starch, some salt, two cups of warm water plus two tablespoon, and one tablespoon of cooking oil.
4Mix well.
5Mix well.
6Mix well.
7Cover and let the batter rest for at least 15 minutes.
8Cover and let the batter rest for at least 15 minutes.
9Cover and let the batter rest for at least 15 minutes.
10Mix the batter a bit more after resting.
11Mix the batter a bit more after resting.
12Mix the batter a bit more after resting.
13Cook the batter on a pan on low heat (e.g., heat setting three).
14Cook the batter on a pan on low heat (e.g., heat setting three).
15Cook the batter on a pan on low heat (e.g., heat setting three).
16As the pan gets hotter, the wrappers will cook faster.
17As the pan gets hotter, the wrappers will cook faster.
18As the pan gets hotter, the wrappers will cook faster.
19Peel off the cooked wrapper or put it on a cutting board and flip it.
20Peel off the cooked wrapper or put it on a cutting board and flip it.
21Peel off the cooked wrapper or put it on a cutting board and flip it.
22Let the wrappers cool down before stacking them on top of each other to prevent sticking.
23Let the wrappers cool down before stacking them on top of each other to prevent sticking.
24Let the wrappers cool down before stacking them on top of each other to prevent sticking.
25Brush the pan for the next wrapper.
26Brush the pan for the next wrapper.
27Brush the pan for the next wrapper.
28Continue cooking and cooling wrappers, stacking them once cooled.
29Continue cooking and cooling wrappers, stacking them once cooled.
30Continue cooking and cooling wrappers, stacking them once cooled.
Ingredients
2 cups all-purpose flour
2 cups all-purpose flour
2 cups all-purpose flour
2 tbsp tapioca starch
2 tbsp tapioca starch
2 tbsp tapioca starch
salt
salt
salt
2 cups warm water
2 cups warm water
2 cups warm water
2 tbsp warm water
2 tbsp warm water
2 tbsp warm water
1 tbsp cooking oil
1 tbsp cooking oil
1 tbsp cooking oil
Equipment
bowlpancutting boardbrush
Tips
Let the batter rest for at least 15 minutes.
Cook on low heat.
Let the wrappers cool down before stacking to prevent sticking.