What pastry is used to make dim sum?

Dim sum doesn't use just one specific type of pastry. It's a broad category of Chinese small plates, and many different types of pastry are used depending on the specific dish:

Common Pastry Types:

* Wonton wrappers: Thin, square wrappers made from wheat flour, used for dumplings like shrimp har gow and pork siu mai.

* "Skin" for dumplings: Similar to wonton wrappers but might be slightly thicker or have a different texture depending on the dish.

* "Puff pastry" (酥皮): Flaky pastry, often used for baked items like turnip cake (蘿蔔糕).

* "Scallion pancake" (蔥油餅): Layers of dough with scallions, sometimes used for filling other dishes like dumplings.

* "Pancakes" (煎餅): Thin, flat pancakes, used for wrapping various fillings.

* "Pastry dough" (麵糰): A general term for dough used for buns like char siu bao and steamed buns.

Other common ingredients:

* Rice flour: Used in various wrappers and doughs, often blended with wheat flour.

* Tapioca starch: Adds a chewy texture, sometimes used in wrappers or doughs.

Beyond the pastry:

Remember that many dim sum dishes are not pastries at all. They might be steamed rice dishes, stir-fries, or even cold dishes.

So, the answer to your question depends on the specific dish you're interested in.