Adapted from Vegan Wonton Wrappers
- 2 cups flour
- 1/2 teaspoon salt
- 1/2 cup warm water
Mix all ingredients except cornstarch. Knead dough on surface powdered with cornstarch (flour tends to make the wrappers more tough) until smooth. Cover with a towel and let stand for 20 minutes.
Divide dough in half. Roll one half out as thin as you can and cut, with a pizza cutter into 16 3 x 3-inch squares per half (32 total). Repeat for other half of dough. If you can’t get 32 that’s fine. Depending on the day, sometimes I can only roll it thin enough for 24 wontons.
Store in airtight bag in fridge or freezer with cornstarch sprinkled between sheets.