High-gluten flour is used for dumpling skins. Dumpling skins made with high-gluten flour are stronger and more resistant to cooking because of the high protein content and strong tendon, so they don't break easily. High-gluten flour refers to flour with an average protein content of about 13.5%, and is usually called high-gluten flour if it has a protein content of 11.5% or more. High-gluten flour is darker in color, more active and smooth, and less likely to form a ball when grasped by the hand.

Flour classification: extra-high-gluten flour: protein content of 13.5% or more; high-gluten flour: protein content of about 12.5-13.5%; medium-gluten flour: protein content of 9.5-12.0%; low-gluten flour: protein content of 8.5% or less.