Sui Mai Wrapper Recipe

2 cups + 6 1/2 tbsp all purpose flour
1/4 tsp salt
1 egg yolk
1/2 cup water

small amount of yellow food gel 

4 tbsp corn starch

(makes approx. 70 wrappers)

Add flour to mixing bowl, making a well.  Add water with the yellow gel mixed in, salt, and egg yolk.  Mix the wet ingredients together.  Slowly add  the flour into the wet ingredients.  

Once thoroughly mixed start kneading.  Knead until dough comes together.  Cover and let rest for 10 minutes.  Knead again until dough in smooth and pliable.  Cover and let rest for 15 minutes.  

Use a rolling pin to make a rectangular.  The width should fit in your pasta machine.  Dust both side of dough with corn starch.  Set machine to thickest rolling option and roll the dough through.  Change rolling level to the next thinnest level and roll dough through again.  Repeat until desired thickness is reached.  Cut with a knife or metal cutter and coat each wrapper in corn starch.  Stack wrappers and store in a plastic bag or freeze for later use.  

Cheese Soup

¼ cup butter
1 cup diced sweet onion
½ cup diced carrot
1 cup diced celery 
¼ cup all-purpose flour
1 tablespoons cornstarch
4 cups chicken broth or bone broth
1 cup half and half or heavy cream 
1 pound cubed Velveeta
2 cups grated sharp cheddar cheese 
¼ tsp smoked paprika

salt and pepper to taste (cheese is salty) 

Optional - pinch of cayenne

Dice the onions, carrots, and celery. Grate the cheddar cheese, and cube the Velvetta.  

In a large pot melt butter and saute onions, carrots and celery until tender.

Stir in flour and cornstarch, cook another 3 minutes.

Add chicken stock or bone broth.  

Add half and half or cream gradually.  

Reduce heat so the soup doesn't boil.  

Add cheese and stir until melted.  

Add smoked paprika.  

Use a stick blender until  soup is smooth.  You can also use a Vitamix blender.  

Simmer until thick.