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Wonton Wrappers

Ingredients

1 ½ cups flour
½ cup just-boiled water
Cornstarch, for dusting

Method

Put the flour in a bowl and slowly pour in the water while stirring with chopsticks or a spoon. When the dough comes together and it has cooled slightly, press it into a ball with your hands. Turn it out onto your work surface and knead for about 2 minutes until a soft ball is formed. Cover the dough with plastic wrap or put it into a ziplock bag. Let rest for 30 minutes.
Cut a manageable piece off the dough and cover the remaining dough to prevent it from drying out. Lightly dust the counter with cornstarch and roll out your piece of dough until it’s about 1 – 2 mm in thickness. Alternatively, use a pasta machine and dust each side of the dough with cornstarch to prevent it from sticking. The thinner you roll your dough, the more delicate your wontons or potstickers will be however super thin dough is fragile and can easily break while stuffing. Find a good balance between thinness and manageability.
You can now cut it into squares or circles. For squares, use a sharp knife or pizza cutter to cut squares 8 – 10 cm (3 – 4 inches) wide. For circles, use a pastry circle or the rim of a cup 8 – 10 cm (3 – 4 inches) in diameter. Any excess dough can be rolled out again. Dust both sides of the wonton wrappers well with cornstarch to prevent sticking and stack them up into a pile.
Continue like this with the remaining dough. You can use your wonton wrappers immediately or store them in a container in the fridge until ready to use.

Notes

Haven't tried yet
Nich mentioned use hot water for this first bit, but as it comes together to form a shaggy dough, switch to cold water. Should try that off the bat I think.
Notes on assembling dumplings: put wrapper on cutting board. Load in a little less filling than you think, align in long-ish shape, that's the dimension on which you'll taco-fold. Transfer to non-dominant hand. Dip dominant hand ring finger in water, lightly brush outer circumference of wrapper with wrapper to help it stick (important to prevent dumplings coming apart). Shift dumpling to folding position - sits on fingers of non-dominant hand, index finger of non-dominant hand holds filling in place, taco shape. Start with a single pinch from dominant hand on that side of the dumpling. Then use thumb of dominant hand as surface to create fold, then pinch that fold to close another little section. Repeat folds as consistently as possible, don't aim for a shape, shape will come out of well-executed consistent folds. Takes practice!

Nutrition Data

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  "serving": "1 serving"
}

{
  "nutritionEntries": []
}

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  "ingredients": [
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