To make your own wonton skin, you can mix the noodles with warm salt water (about 20 degrees) and add an egg white to make the noodles harder. This kind of dough is well cooked and resistant to boiling. Add water to flour (good white flour) and knead it into dough. Cover it with a wet cloth for 30 minutes, then remove it with starch and roll it into a paper book. You can also sprinkle starch evenly in the middle of the thick sheet and roll it into a thin book. And then cut into the required shape with a knife or a die. It is the key to remove it with starch, and it will be smooth enough when it is finally cooked. Wonton bought outside must be cooked before cooking. But don't turn off the fire, put the boiling edge in the bowl and make sure it doesn't stick to the pot.

I hope it helps you.