There are two kinds of wonton skins, one is alkali skin and the other is salt skin. I don't know which one you like. The two kinds of skins are the same, but the gluten network is formed in the flour with alkali or salt, which makes the dough more malleable. Let's talk about the basic production method first; First, 500 grams of high-gluten flour is selected, dissolved in 200 grams of water with 15 grams of salt, and then mixed with salt water. If it is too hard, add a little water. Knead the dough hard. Wrap the dough in a damp cloth and bake for 20 minutes. Second, pull out the dough; Knead and grow into strips. Press it open with a dough stick, grow it into thin slices, roll it with a stick, and press it at the edge. At this time, loosen the dough, sprinkle with dry starch, then roll it out with a stick, and repeat this several times to make wonton skin. When you feel that the thickness of leather meets your requirements, you can fold the dough and cut it into the size you want. Attention; 1, at first, the dough looks dry, but it will soften when stretched, so there should not be much water in the dough. In other words, it takes effort. 2, don't sprinkle too much starch, just don't stick when the dough is pulled. In addition, we should even it out. It is best to spread the starch with three or four layers of gauze. You will find that the edge of leather is thicker when stretching. That's why you don't use a stick to thin the edge when stretching. Every time you roll out the dough, the skins on both sides should be rolled thin.