Place the dough on the work desk, covered with corn starch and roll out to a very thin layer (thin like a paper). When you place the sheet under the light, it should be self-transparent.

Cover both surface of the sheets with corn starch to prevent sticky. Cut the sheet to 5-6cm x 5-6cm to form a square wrappers.

Cover the wrappers with semi-dried tower to keep it moisture.

You can store the unused wrappers in a storage bag in fridge for 1 week or frozen it the freezer for 1 month.

You are now ready to wrap some wontons!!