Homemade Wonton Wrappers Recipe (Wonton Skin)

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Ingredients
2 cups all purpose flour
1 teaspoon salt
1 egg yolk
½ cup cold water for kneading
½ cup cornstarch (or arrowroot powder)

Instructions
Stir together flour and salt in a large bowl.
Make a well in the center of the flour.
Add the egg yolk to the well and mix it with the flour using a spoon or your clean fingertips.
Add cold water (approx ½ cup) little by little and mix everything together with a spoon (or your hands), until the mixture begins to come together and a soft dough is made. You can add more water if required.
Turn the dough onto the counter and knead for 5-6 minutes using the heels of your hands. Kneading helps to form gluten and makes the dough smooth and elastic. This is a very important step to getting perfect wonton sheets.
The dough should be firm but smooth when you are done. If your dough is too tacky, add a little extra flour to your counter and knead again.
Note – You can use a stand mixer fitted with a dough attachment to mix and knead.
Cover the dough with a damp towel and let it rest on the counter for 30 minutes.
Knead once again for 2 minutes and divide it into 2 equal parts.
Take out one part and cover the rest with the towel.
Lightly dust your countertop with cornstarch (NOT flour), and roll as thin as you can into a rough rectangle. Thick wrappers produce an overly doughy result that can overwhelm the filling.
Cut into 4-inch squares (using a knife and ruler) or in circles (using a round cookie cutter).
Dust the wrappers generously with cornstarch to stop them from sticking to each other.
Stack them and wrap them in cling film. Keep the covered stacks in a ziplock bag and freeze until ready to use.
Repeat with the remaining dough.
Thaw the wrappers overnight (or 2-3 hours) in the fridge before using them.
You can also cut these into rounds for dumplings.

Notes
The key to perfect wonton wrappers is the dough. Ensure that you knead it well until it is very soft and elastic.
Dust the work surface with cornstarch (NOT flour) and roll the dough. Cornstarch makes these covers slightly chewy, just like want them to be.
Roll the dough as thin as possible. You can use a pasta roller to roll.
Dust the wrappers generously with cornstarch to avoid them from sticking to each other.
While using these wrappers for dumplings or wontons, do not overload them with filling. It might break due to excess filling.
You can make these vegan by skipping the egg and replacing it with 1 tablespoon plain yogurt. Eggless wonton wrappers lack a bit of richness though.

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