Rice Sheet Batter

Versatile rice sheets are an integral part of many Asian cuisines; they can be cut into fresh noodles, dried into rice papers or crackers, and used as delicate wrappers for filled treats. Called ho fun in Cantonese, the sheets are nothing but big noodles made from silky batters of mostly rice and water. Many Asian cooks purchase opaque rice sheets, but for the purposes of dumpling making, it is best to prepare them yourself, as this guarantees freshness and a terrific toothsome texture. You need just a few for an abundance of tasty shrimp- or beef-filled rolls like the ones found at dim sum parlors. The sheets can be cooked and filled hours in advance of serving. A quick steaming is all they need right before serving. I have tried soaking and grinding raw rice for this batter but have never been as satisfied with the results as when I use rice flour from Thailand. The flour is both consistent and convenient. Look for it at Asian markets in plastic bags, typically with red lettering. Adding cornstarch and tapioca starch to the batter contributes to the sheets’ resilience and slight translucence. When starting out, make a double batch of batter so you can get plenty of practice.