Dim Sum Dough Varieties

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Three distinct doughs underlie all dim sum preparations: **Wheat starch dough (ling fun):** - Wheat starch (gluten removed) + tapioca starch + boiling water — produces the translucent, silky wrapper for har gow. No gluten = no elasticity = extremely delicate. Must be worked while hot. **Wheat flour dough (wonton/dumpling):** - Plain flour + water + sometimes egg — produces the standard dumpling wrapper. The gluten network allows rolling and shaping. **Hot water dough:** - Flour + boiling water — the boiling water partially gelatinises some starch, producing a more pliable, slightly translucent dough. Used for guotie (pot stickers) and some steamed dumplings.

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