Continuing my quest to make a good homemade dumpling wrapper, I tried out a rice flour / semolina flour combo. Meh. The result was kind of heavy. Should I have used AP flour instead of semolina? Is there a difference between regular rice flour and the flour I have read about called “glutinous rice flour”? Can somebody help? There is not much info online about making wrappers from scratch, especially eggless. I have tried all white flour. Half white and half semolina. And now half rice and half semolina. Anyone? Help? Please? I know I will not get the same consistency as store bought since I have no interest in adding all the scary stuff, but please. Someone. Help me get closer to homemade dumpling perfection.