Wonton, Siu Mai, and Cantonese Spring Roll Skins

One of my favorite sources for fresh wonton skins is a market-cum-noodle shop in Oakland’s Chinatown called Hop Yuen. A three-hour round-trip excursion to this shop is worth it to me because I can get pliant, thin skins that are made without coloring or other additives. Those are the benchmark for these homemade ones, which are just as nice, and they come together handily with just a few ingredients and a low-tech, hand-cranked pasta machine. The Chinese term for these wrappers is pí, which literally means skin, and they function as a light, supple casing that protects and contributes texture to a dumpling. You may have a source for excellent Chinese skins, but do try making them yourself. You can control the thickness and cut them to whatever size you like, and it is a fun project. The dough can be made in a food processor or by hand, and a pasta machine makes rolling out the dough an easy and quick job. Moderate-gluten flour, such as Gold Medal all-purpose, produces terrific results that are neither overly chewy nor too soft.