Wheat Starch

Wheat starch is a flourlike powder left after the protein is removed from wheat flour to make wheat gluten, a doughy substance used by Chinese vegetarian cooks. The starch is mainly used as a wrapping for dumplings in Hong Kong. It can be purchased in Chinese shops, usually in one-pound (455-g) bags. It will keep indefinitely if tightly sealed and stored in a cool, dry place. There is no acceptable substitute for this ingredient.