Could someone please tell me which flour they use to make dumplings (pan fried or steam or boil)? I used Robin's All purpose flour and Five Roses's White flour, they all give a very rubbery and hard dough. I just don't understand. I used to make the dough with All purpose flour in other countries and it worked just fine. But not here in Canada. Please help! :15:
发表于 2004-9-30 22:10:56
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