Ordinary dumpling skin is made of flour. The flour is divided into high-gluten and low-gluten flour, the dumpling flour sold outside is high-gluten flour, the dumpling skin is more gluten, resistant to cooking, not easy to break the skin. Most of the flour we usually use to make dumplings is medium-gluten flour, which is not easy to cook for a long time, and is easy to be stewed.

Additionally, crystal dumplings are made with clarified flour (wheat starch).

There are many ways to make dumpling skins, and you can also add clarified flour to regular flour to make the skins clearer and more flavorful.

The sticky flour you are referring to is sticky rice flour, which cannot be used to make dumpling skins. It is usually used to make turnip cake, taro cake, mochi and other pastries.