Servings: Makes 25

1 1/2 cups flour 1 ½ cups flour
1/2 cup just boiled water ½ cup just boiled water
Cornstarch, for dusting Cornstarch, for dusting

Put the flour in a bowl and slowly pour in the water while stirring. When the dough comes together, press it into a ball with your hands. Turn it out onto your work surface and knead for about 2 minutes until a soft ball is formed. Cover the dough with plastic wrap or put it into a ziplock bag. Let rest for 30 minutes.
Cut a manageable piece off the dough and cover the remaining dough to prevent it from drying out. Roll out your piece of dough either using a pasta maker or rolling pin until it’s about 1 to 2 mm in thickness. If you use a pasta maker, it’s helpful to dust each side of the dough with cornstarch after the first rolling to prevent it from sticking.
You can now cut it into squares or circles. For squares, use a sharp knife or pizza cutter to cut squares 8 to 10 cm (3 to 4 inches) wide. For circles, use the rim of a cup 8 to 10 cm (3 to 4 inches) in diameter. Any excess dough can be rolled out again. Dust both sides of the wonton wrappers well with cornstarch to prevent sticking and stack them up into a pile.
Continue like this with the remaining dough. You can use your wonton wrappers immediately or store them in a container in the fridge until ready to use.