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 :-)