Siomai and pinsec are popular food wrapped in molo wrappers.
- 250 grams all-purpose flour
- 88 grams water (divide into two parts)
- 8 gtams iodized salt
- 0.5 grams kansui*
- 8 grams vegetable oil
- dusting flour or cornstarch
- pasta maker
- weighing scale
- mixing bowl
- plastic spatula
- knife or cutter
* Kansui helps maintain texture and taste in noodles. The main components of this liquid were sodium and potassium carbonate and phosphate. Modern Kansui is made directly from one or a combination of these elements. In its absense however, lye may be used but this gives the product a soapy after-taste.
- Dissolve iodized salt and kansui separately in equal amounts of water.
- Add flour in the mixing bowl then add the dissolved kansui. Mix thoroughly with a plastic spatula.
- Add iodized salt solution and vegetable oil to the kansui-flour mixture. Mix by hand to form a mass.
- When the mass is firm and slippery, pass this through the roller of the pasta maker (use setting #1). Gradually adjust the setting until it reaches #7. Spread the thin dough sheet. Apply dusting flour or cornstarch so that the dough does not get sticky.
- Cut the dough sheet. To facilitate cutting, fold the sheet into several layers. Use a 3-inch diameter round cookie cutter. You may also cut the sheet into squares or triangles using a sharp knife.
- To keep them fresh, wrap the molo wrappers in clean plastic bags before putting them in the freezer or refrigerator.
HOMEMADE WANTON WRAPPER
- 2 cups all-purpose flour
- 2 eggs
- 2-4 tbsps. water
- Make a well in flour, drop in eggs and 2 tbsps. water.
- Knead until dough is smooth and elastic.
- Roll out on floured board till paper thin.
- Cut into 3″ X 3″ squares.
- Set aside.