Rou Yan

To prepare the wrapper, finely mince the lean pork until it forms a very fine paste.

In a large bowl, combine the lean pork paste with tapioca starch, 3 grams of salt, and 50 grams of water. Knead thoroughly until a firm, elastic dough forms. Adjust water as needed to achieve the right consistency.

On a lightly floured surface (using tapioca starch), roll out the dough very thinly, about 1mm thick, into large sheets. Cut the sheets into small squares, approximately 5x5 cm, to form the Rou Yan wrappers.