Yui’s Wrapper

Mix your salt into your flour

Add your oil and mix into the flour using your fingers to break up the clumps

Gradually add warm water and knead. Keep adding water bit by bit & kneading in between to make sure your dough is uniform

Wrap your dough in cling film and let rest for at least 30mins at room temperature before you roll and cut your round wrappers..Note: it is important to cover your dough in cling film to allow the gluten to do its work and keep the dough super soft. It also prevents the dough from drying up. If you prepare the dough well before cooking time then you can store in the fridge but remove 15min before cooking time to let the dough reach room temperature

Sprinkle some flour on your surface and roll out some dough into a large circle

Cut out circular shapes using a wide glass like a beer glass or a round cookie cutter (about 3-4inches).Note: once cut out, you can stack your wrappers with some baking paper in between them to avoid sticking, into an airtight container or a zip lock freezer bag to freeze for future use