This wonton skin does not need cold water before making dough, but needs boiling water before making dough (hot, but quick). At the same time, eggs, salt, sugar and a little edible alkali should be released and rubbed back and forth. At the end, it is best to press it with a machine, so that the wonton skin is very thin. On the contrary, you can see what's going on without telling me about the thicker one.

Go and wrap wonton!