My wife is Chinese and sometimes she does not like the Flour I buy in the
supermarket... She said she needs a type of flour that sticks together
well after it's cooked..

thanks,
BR

On Sat, 10 Jan 2004 15:10:43 -0500, "Bil Reese"
> wrote:

>My wife is Chinese and sometimes she does not like the Flour I buy in the
>supermarket... She said she needs a type of flour that sticks together
>well after it's cooked..
>
>thanks,
>BR
>
Hi Bill. Have you taken her to the local Asian Food Market? I would
imagine rice flour would be used.

Duckie

"Duckie ®" > wrote in message ...
> On Sat, 10 Jan 2004 15:10:43 -0500, "Bil Reese"
> > wrote:


> Hi Bill. Have you taken her to the local Asian Food Market?


Thanks Duckie,
Yes, there are a few nice supermarkets in southern Phila we stop into every month or so... No she and + they use wheat flour, not rice flour for this... She has been slightly unhappy using the general All-Purpose flours in the supermarket here.... My wife comes from Shenyang, China (up north east above Bejing) That city is the Dumpling capital of China(maybe dumpling capital of the world for all I know). Dumplings are a very important food there, especially in the traditional sense, they are served at meals for their spring festival etc... Kind of like having Turkey served here at Thanksgiving...

My wife told me that in China she buys a type of wheat flour which cost more (relatively speaking in China) than the standard wheat flours. She said the dumplings she makes over there are not as fragile as the ones she makes here using the all-purpose-flours.. Maybe it could also help to use a different preparation step (an addative).. but I am not anyone who cooks at a high level... So I have no clue about flour technical specs... I have read some of the Flour FAQs out there, but I can't make much sense about what her wants are... Maybe someone here has some knowledge about flour based cooking.. the dumpling covers are somewhat physically similar to noodle dough.. but they don't taste like noodles, even when they are boiled

Thanks for any help,
BR

> I would
> imagine rice flour would be used.
>
> Duckie
>

> Have you tried something with a high gluten content? Gluten is the
stretchy
> sticky protein in wheat.

I would try that, but what has a high gluten content?? I did not see that
listed on the flour bags I saw in the store.

thanks,
BR