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as I understood it as called Wondra flour in the US.
I'm not sure how to tell it differently, but here in the CZ we have three types of flour called - smooth, rough and half-rough. It about how roughly the seeds are crushed. As far as I understand, you can't achieve the texture without the half-rough one and you almost only use the smooth one in the US.
I'll see if one of the specialty shops here has it. Dumplings are one of my favorite comfort foods. Thanks!