Homemade baby salt-free wonton skins, no salt and no alkali, super soft.

100g flour, 50g water.

Mix the water and flour and stir with chopsticks to form a floury mixture. Knead briefly to form a ball, seal for 20 minutes and then knead to form a smooth dough. Cover with plastic wrap and let rest for 20 minutes to loosen, resulting in a soft and firm dough. Divide the dough into two halves and roll them out into similar sized patties. Sprinkle with cornstarch and roll out onto a rolling pin, rolling back and forth (thinning the dough so that you end up with handprints on it). Fold in half twice, sprinkle with cornstarch, and divide into equal-sized squares.

Note:

Size of ingredients can be adjusted according to your baby's age and chewing ability.

Roll out the wonton skin to keep sprinkling flour.

Cut wonton skins should be sprinkled with dry flour on both sides to prevent sticking.