---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Dim sum, Yee
       Yield: 1 servings
 ------------------------SALTY DOUGH------------------------
   2 1/4 c  Glutinous rice flour
     1/4 c  Potato flour
     3/4 ts Salt
     1/2 ts Sugar
   1 1/2 c  Boiling water
 ------------------------SWEET DOUGH------------------------
       2 c  Glutinous rice flour
   1 1/2    Sweet potato; cooked;mashed
            - (1-1/4 lb)
       1 c  Brown sugar (lightly packed)
     1/4 c  Water
   FOR SALTY DOUGH: To make wrapper: Bring a pot of water
   to a rolling boil for several minutes. Meanwhile,
   combine the first 4 ingredients. Now, measure the
   amount of water needed and return that to a boil and
   immediately pour the boiling water over the dry
   ingredients. Mix well and knead on floured board for 3
   or 4 minutes. FOR SWEET DOUGH: To make wrapper: Mix
   the first 2 ingredients in a bowl. Dissolve brown
   sugar in water and bring to a rolling boil.
   Immediately add water to flour mixture and stir until
   dough is firm. Knead lightly for a few minutes until
   dough is well mixed. COMMENTS: This dough is usually
   deep fried with meat or sweet fillings. The texture is
   most interesting because the wrappers become soft and
   chewy on the inside and crunchy and crispy on the
   outside. Yield: 2 1/2 to 3 doz. wrappers. Source: “Dim
   Sum” by Rhoda Fong Yee. Formatted for MM by Karen
   Adler FNGP13B.