1. Put the medium-gluten flour, corn starch, egg liquid, water and salt into the main pot, knead the dough for 30 seconds, then replace it with medium-gluten flour for 2 minutes, and knead it into a floccule.

2, mixed into balls, no dry powder state. Fresh dough is hard. Cover with plastic wrap and wake up for 20 minutes. The ball will soften when you wake up.

3. Wake the dough for a while and knead it evenly into a smooth dough.

4. Cover with plastic wrap and wake up for 20 minutes. Knead evenly after waking up.

5. The kneaded dough is very soft and smooth. Divide the dough into two parts, wrap half of the dough in plastic wrap and continue to sober up.

6. The cut dough has no air holes, indicating that it is in place.

7. Sprinkle a layer of corn starch on the countertop to prevent sticking, and sprinkle more.

8. Wrap the rolling pin in the direction of the "M" arrow from the middle, like this (you can also press it into the thinnest file with a noodle machine alone, and sprinkle starch in the middle to prevent sticking. Then fold the dough sheet, vertically cut it into a rectangle with a width of 7-8cm, and then horizontally separate it from the middle (the width of this dough press is 15CM, so please adjust the size as appropriate), and cut it into squares; ), the force should be uniform. Every time it radiates around from the middle, it will become bigger and thinner.

9. After waking up, the face is very soft and plastic, and it is easy to roll into thin skin.

10, with a thin layer of corn starch on the front and powder on both sides to prevent sticking.

1 1. Fold the zigzag back and forth like this. Divide evenly into several parts with a scraper. (Be careful to be perpendicular to the edge every time when segmenting),

12, take a section and expand it, which is a long strip of noodles. Expand all patches and align them on both sides.

13. Divide the dough into sections according to the required size (large wonton skin and small wonton skin) to obtain the finished wonton skin.

14. If it is not thin enough, you can also fold 4~6 wonton skins together and gently roll them out with a rolling pin. You can roll it thinner, but be careful that both sides of wonton skin must be coated with anti-sticking powder. Wonton skin is thin to translucent. Generally, the skin of large wonton is not that thin. Pay attention to wrap it in a fresh-keeping bag and dry it carefully. Generally, it can be stored in the refrigerator for about 3 days.

15, wonton wrapping method: the two corners are folded in half in turn to the middle, and the four corners are slightly staggered. Wonton dumplings with full stuffing are ready.