Preparation
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Mix the wheat flour (I used type 550) with the rice flour and salt.
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Then stir in the egg whites. Depending on how big the eggs are, use 1 or 2 egg whites. Mix in 1 egg white first and when the dough is still dry, mix in the 2nd egg white.
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Knead the dough well so that it forms a homogeneous mass.
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Leave the dough to rest in a bag in the fridge for about 30 minutes.
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Now comes the strenuous part, sprinkle your work surface with enough flour, arm yourself with a rolling pin and roll out the dough flat (about 2-4 millimeters (see the cover picture). Use a small bowl or a cup to punch out corresponding dough patties and rub them again with some wheat flour.
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Do this until you do not get a good dough patty from the rest of the mixture.
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Now use the flat cakes directly for making mandu or freeze them: To do this, lay them alternately on top of each other with a small piece of paper (baking paper is suitable, for example) and freeze them.
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As soon as you want to prepare mandu, let the flat cakes defrost at room temperature for about 10 minutes.
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