- 70g wheat starch flour (tang mein fun)
- 90g cornflour
- 160ml hot water
- Combine wheat flour and 30g cornflour in a mixing bowl. Pour in hot water and mix well. Add remaining cornflour and continue to mix until a smooth dough is formed.
- Roll the dough into a long cylinder. Divide into 22-23 equal parts and roll out into a thin round, then use immediately to wrap filling.