It works, but the effect is not very good.

Dumpling flour generally has more gluten, and the food additives added to the flour can make the noodles more glutenous. Therefore, the noodles of good dumpling flour are very chewy and are not suitable for use as leavened pasta.

Steamed steamed buns need less gluten and more starch to make them soft. There are dumpling flour and bread flour in supermarkets because their ingredients are different, but the difference is not much. If not, they can be substituted. , the taste is worse.

Because dumpling flour has more gluten than steamed bun flour, you just need to extend the proofing time.