TRIBUNNEWS.COM - Many foods are made using wrapping skins.Starting from dumplings, dumplings, kuotie, and many more.According to the Executive Chef of Hotel Santika Premiere Slipi Jakarta, Frederick D. Turambi, basically almost all food wrappers are made using the same basic ingredients.Generally, the food wrapping skin consists of wheat flour, sago flour, water, and salt."There are two kinds of dumpling skin, namely wet and dry.This dumpling skin is also used for dumplings and many other foods," said Frederick to Kompas.com, Thursday (28/5/2020).The difference between wet and dry dumpling skin is only slightly, namely the use of eggs.According to Frederick, fried dumpling skin does not use egg mixture.While the wet dumpling skin requires a mixture of eggs."For the dumpling skin, use flour, sago flour, salt, and water.That's it for the fried ones.For boiled ones, we add eggs, "explained Frederick.Wet dumpling skins are used for steamed or boiled dishes, such as boiled dumplings and dumplings.“The dumplings and dumplings that we often use at the hotel are not too different.The main difference is in the content," he explained.Besides dumplings, other dishes that use wrapper skin and are quite famous are kuotie and gyoza.For a kuotie, said Frederick, the skin is much thinner than dumplings, dumplings, and gyoza.Not only that, the kuotie skin must also be used immediately after it is made, unlike the dumpling skin which can be stored for several days in the freezer.