Ok, I tried to make my own yesterday and the dough turned out to be a disaster, not white and translucent but brown and thick. The ingredient list was tapioca starch, wheat starch, boiling water and lard. I purchased what I thought was wheat starch at a Chinese supermarket, the label said "wheat flour" but also said "wheat starch". I have a feeling that the problem was the brownish wheat flour and perhaps I bought the wrong product. Can anyone guide me?