6. Allow dough to rest for 2 hours.
7. When ready to form wrappers, dvide dough
into manageable sized balls. (Keep dough that
isn't being work in the plastic bag to prevent
the dough from drying out)
8. Roll dough bqall on a lightly floured
surface into a sheet as thin as possible.
9. Once the sheet is ready us a circular
cutter to cut as many sheets as possible (the
dough will be elastic and shrink after you cut
the circles, so cut them larger than your
desired end product)
|