Wheat flour multipurpose - 200 grams
Tapioca - 50 grams
Water - 80 ml
Salt - 1/2 tsp
Cooking Oil - 1 tbsp
In the container, mix all the ingredients together and then knead until smooth. Allow the dough for 15 minutes.
Flatten the dough with a rolling pin or other roller until it is completely thin.
Cut out the dough with a square 9x9 cm or as needed.
Sprinkle each skin with tapioca to taste.
Skin is ready for use.
When flattening the dough, sprinkle the workbench with tapioca to avoid sticking.
The dough can also be flattened with a pasta maker or noodle maker.
If you want to be stored, the skin of dumplings can be stacked and do not forget to give tapioca again in each layer so as not to stick to each other. Then put it in the refrigerator or freezer to be durable.
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