Following this recipe for wrapper https://thewoksoflife.com/steamed-shanghai-soup-dumplings-xiaolongbao/
It uses 70% hydration with all purpose flour (warm water)
130g flour vs 90g warm water
Knead for 15-20 mins
Rest for 30
Next time should try with boiling water
https://redhousespice.com/xiao-long-bao-soup-dumplings/
This recipe asks for 50% hydration with warm water
180g all purpose flour, 60 g of hot water, 35 g of cold water
Both don’t ask for salt
