I have a bad habit of buying unusual flour during my travels. I’ve carted five-pound bags of Southern White Lily flour across the Mississippi River to California. I wanted to know how it would perform in steamed bao dough! (Not bad, brighter white than regular all-purpose.) I’ve purchased “Hong Kong” flour in Singapore and “dumpling” flour in Shanghai. I’m always on the lookout for something out of the ordinary because I'm a curious cook. Will a special flour up my Asian dumpling game?
That’s why I couldn’t resist shelling out $8 for the above bag of special dumpling flour made by Shenzhen Southseas Grains Industries. Yes, it came from China and no, the URL on the bag didn’t lead anywhere, BUT the high price and ‘export quality’ promised something special. (I always wonder about the claims of an ingredient being of export quality because that infers that locals get the bad stuff.)
To test drive the flour, I did a side by side comparison with my go-to unbleached Gold Medal all-purpose flour (plain flour). Here is what I found out.