I just found out that this raw material may be much better to make dimsum wrappings compare to other flour. It should have much lower glycemic index and significant resistant starch.
Costco sells delicious nice-sized dumplings on which the nutritional data says 4 dumplings =
21 grams (1 gr fiber) = 20 gr net.
I'm trying to reverse my diabetes, so I'm resisting the call to have them!
20 grams for just 4 dumplings? I find that too high at this point for me.
Boy, it's a real challenge having them in the house and, cooking and serving them to Chinese students
we're hosting.