- 1 1/2 cups flour
- 1/2 cup boiling water
- Cornstarch, for dusting
- Put the flour in a medium sized bowl and slowly pour in the boiling water while stirring.
- When the dough comes together, 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 about 30 minutes.
- Cut a manageable piece off the dough and cover the remaining dough to prevent it from drying out.
- Roll out your piece of dough either using a pasta maker or rolling pin until it’s about 1 – 2 mm in thickness (If you use a pasta maker, it’s helpful to dust each side of the dough with cornstarch after the first rolling to prevent it from sticking)
- 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 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.