Flour, cooking soda, egg, water, cornstarch

How to Make Your Own Wonton Skins

Here a small bowl of flour is mixed with 1 pinch of lye, an egg. The approximate ratio of flour to lye is 500:2.

Add an appropriate amount of cool water, add water little by little. If the dough is soft, it will be easy to make folds when rolling out, and the thickness will vary. Cover the dough and let it rise for about 30 minutes.

The dough should be rolled out with a rolling pin, and the flour should be used as a floured surface to roll out the dough into a thin crust like a noodle, or if the dough is large, use a rolling pin of considerable length.

Sprinkle a good amount of cornstarch on the dough as you roll it out. The cornstarch as a puff pastry is key so that the dough rolls out thin quickly and doesn't stick.

Then fold the pastry up like a fan and cut it into equal widths first. Then open up the wide strips and cut the pastry into equally large squares.

In this way, the wonton skin is ready, wrap it with your favorite filling.