Dim Sum Dough - starch vs flour

"Jonathan Kandell" <[email hidden]> wrote in message
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Quoted message said:

I've been researching recipes for dim sum wrapper dough. Most recipes
mix wheat flour and water. Some add egg. A couple use "wheat starch"
instead of flour. One mixes wheat starch and tapioca starch with
water. Can anyone who's been down this path recommend which is best?
Which is the "real deal"?

They are all probably the "real deal." Dim sum has lots of different kinds
of wrappers.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

"Jonathan Kandell" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've been researching recipes for dim sum wrapper dough. Most recipes
mix wheat flour and water. Some add egg. A couple use "wheat starch"
instead of flour. One mixes wheat starch and tapioca starch with
water. Can anyone who's been down this path recommend which is best?
Which is the "real deal"?

Are you talking about a specific item of dim sum? This is just from eating a
lot of dim sum in San Francisco, but the ingredients in the wrapper depend
on the particular item you're having.

If you're having a pork shiu mai (sp) the wrapping is wheaty and eggy. If
you're making shrimp bao the flour in the wrapping is tapioca and rice
flour. Dim sum from the same bakery supports this assertion and the flavors
are very different.

cheers, rox

"Jonathan Kandell" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've been researching recipes for dim sum wrapper dough. Most recipes
mix wheat flour and water. Some add egg. A couple use "wheat starch"
instead of flour. One mixes wheat starch and tapioca starch with
water. Can anyone who's been down this path recommend which is best?
Which is the "real deal"?

I forgot to add, a great place to ask this question is alt.food.asian