1. Mix all the ingredients together (minus the corn starch) and let sit for 5 minutes for the flour to soak up the moisture
2. Knead the dough until smooth and shiny, about 5 mins
3. Cover and let the dough rest for at least 15 mins (up to 1 hour) to loosen up
4. From here you can choose one of the following methods to shape your dough

Method 1

1. Using a rolling pin or a pasta machine
   Roll all of the dough to 2-3mm(1/8″) thick cut them into shape with a mug, or any round-shaped cup that’s roughly 9cm(3.5″) in diameter. A wide mouth jar lid is perfect for the job.

   You’ll be making less than 48 wrappers with this method as there will be leftover strips of dough.

Method 2

1. Roll the dough into a long log and divide the dough into small pieces each weighing about 8-11grams.
2. Alternatively you can divide the dough into 48 pieces. First, divide the dough into 4 equal portions. Taking one portion out at a time, divide into 3 pieces then cut each in half. Making 12 little dough for every quarter, each of them roughly weighs 8 grams. Roll them out individually to 9cm(3.5″) in diameter, 2-3mm(1/8″) thick with a rolling pin.

   Cover the dough you’re not working on with a towel so they don’t dry out

Dust generously

1. Dust each wrapper generously with flour or corn starch if you’re stacking them up, or they will stick miserably together.