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Aug 14, 2008 01:23 PM

Dumplings [split from Los Angeles board]

[This digression about dumplings was split from this thread:


Dumplings are not made with rice flour - always wheat.

Dumplings made with rice flour would give you ... mochi.

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  1. Always?...That is not true...I read otherwise:

    Xiaolongbao, or "small basket dumplings", are lovely things, made out of pork and assorted seasonings, wrapped in a rice-flour based skin and left to steam in its own soup.


    steamed dumpling with whole or chopped-up shrimp filling and especially thin (almost translucent) rice-flour skin.

    12 Replies
    1. re: Hershey Bomar

      Oh god, you did not just engage ipsedixit in a battle over XLB semantics......

      *Mr Taster ducks for cover and a good view of the fireworks*

      Mr Taster

      1. re: Hershey Bomar

        First, XLB are not dumplings.

        Second, what you read is incorrect. XLB are made with flour dough (usu. using the hot/cold water method if done properly).

        Only "dumplings" I can think of that use rice flour would be "tang yuan" or Chinese soup balls filled with red beans, peanuts, or black sesame.

        1. re: ipsedixit

          I'm looking for help not how much you know about dumplings... I'll call it a dumpling if it looks like a dumpling.

          Trying again...

          I'd like to eat Chinese dumplings but I'm allergic to wheat. It looks like northern dumplings are out as they don't eat much rice up there and all of their dumplings except for glutinous rice balls are made with wheat flour.

          According to Carl Chu's book -- har how, fun gor, and shao mai from the south are made with rice flour.

          Are these dumplings just part of a typical dim sum meal or is there a restaurant that specializes?

          1. re: Hershey Bomar

            shao mai, and if you can find them, the yangzhou shao mai they used to have at a place called silver wink (was in alhambra not in mountain view i think) are made with rice flour. ipsedixit is using the term dumplings here I believe to refer to jiaozi and their relatives.
            The noodle fen dishes at dim sum ar rice flours. there is some rice starch in the hargow. Some northern places have liang pi noodles which will have some bean in them, and qiaomai, buckwheat. in this country it's rare to find 100% buckwheat though.

            1. re: Jerome

              So basically if I go to a dim sum place the dumplings will be rice flour -- all though?

              And soup dumplings are heat flour?

              1. re: Hershey Bomar

                if by dumplings you mean the things in skins that are filled - all the ravioli or stuffed bread things
                i thinkthe carsiubao and related chicken bao, lotus paste bao etc have wheat flour in them. the ones with the sticky sticky pasty skins will most likely have rice in them. If you're deathly allergic, i'd be very careful. If you're mildly allergic, take a benadryl. or stick to the thngs like sticky rice with chicken steamed in a leaf, or with the fishballs, etc. I woudl say the funguo (ask ipsedixit) are made of rice flour or starch.

                If you like noodles, try the eight cafe guilin noodles which are a thick rice starch noodle.

                good luck.
                xlb are wheat flour.
                northern pulled noodles are wheat. liangpi are wheat and bean. the cellophane noodles are rice.

            2. re: Hershey Bomar

              Well a quesadilla could be a pizza with the cheese on the inside, I suppose.. lol..

              1. re: monkuboy

                Can we just ban LOL from the boards? I think we can all do without...ROFL... Unless you are like 16 or whatever. OMG!

            3. re: ipsedixit

              He's talking about the shrimp filled glutentous rice dough dumplings you can get at traditional dim sum houses like Ocean Star.

              These are veggie ones, but I'm sure you know what I'm talking about:

              Mr Taster

                1. re: justagthing

                  Lets keep it simple here, all those that sound like har,chow, cho, sou etc----all cantonese terms, well dim sum does come from guandong (canton), but sometimes people get confused when you use both mandarin and Cantonese simultaneously. I.e. charsiu- cantonese.. Cha sau- mandarin. and ipsedixit is right all around.

                  1. re: AndyGanil


                    Lets just call them shrimp dumpling -- which in American-English would be, ta da, shrimp dumpling... with no wheat in dumpling wrapper.