Flour is flour, right?

[KevinNelson]

My wife told me that all her friends and she believe that the flour here in the States is different from that in China. That makes making the skins for dumplings/potstickers and various types of cakes she was used to making in Xi'an more difficult.

 

So, what differences exist? What flours here in the States are closest to those she may be used to?

[Randy W]

Yes, flour is flour, and all purpose flour is all purpose flour, pastry flour is pastry flour, rye flour is rye flour, rice flour is rice flour, etc., etc.

 

Types of Different Flours

 

You might try unbleached or even whole wheat flour to see if she prefers that.

[MikeandRong]

Big difference.

 

If you can go to a local China store, or even a Korea/Japan store your wife can find what she needs. They sell the Chinese dumpling/Bao flour (all in Chinese writing) in 5 pound hard plastic bags, around $5/bag. In our area the re-supply only comes in around each 2-3 months and sells out fast, so ask and buy extra if they have it.

[dnoblett]

If you have not seen these long running threads:

 

Chinese food stores: http://candleforlove.com/forums/topic/33523-chinese-food-stores-etc/

Chinatowns: http://candleforlove.com/forums/topic/37849-chinatown/

 

I am taking a wild guess you are somewhere around Los Angeles, so should have no problems finding good asian grocery stores.