flour types in spring roll wrappers?

I've finally decided I'm going to have to make my own Dim Sum if I want it here (Israel - not a huge market for it!)

Steamed BBQ pork buns and shu mai are what I'm craving, I found recipies for both. The buns only call for All-Purpose flour, but the wrappers for the shu mai call for 1/2 bread flour and 1/2 All-Purpose. I haven't seen any bread flour here yet - what would happen if I used all All-Purpose?

I have to drive 30 minutes to get the shrimp and pork, and it's really expensive here; so I don't want to just blindly experiment :-)

 

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