Put the flour in a mixing bowl. [Optional: at this point you can add 1/2 teaspoon of spices, such as ground ginger, curcuma, red pepper, matcha tea, or ground coriander, if you want to flavor or color your dough.]
Pour the boiling water onto the flour and begin mixing with a wooden spoon until you get a rough dough.
Add the salt and cold (room temperature) water. Continue to mix with the wooden spoon until the dough comes together.
Knead the dough about 5 minutes to make it elastic and smooth. If the dough is too sticky, add a little more flour. If the dough is too dry, add a little more water. Try adjusting with only a little flour or water at a time.
Pour the vegetable oil into the mixing bowl or on a hard clean surface. Roll your dough into the oil and continue kneading until the oil becomes incorporated. When you are done, the dough should feel like an ear lobe (soft and smooth). [Optional: at this point you can add some fresh herbs, such as coriander or mint, with 1 tablespoon of water to add flavor].
Optional: Roll the dough in plastic wrap and leave it to sit or put in the refrigerator about 30 minutes. This step is not absolutely necessary but does help to roll out the dough better. You can even leave the dough up to a couple of days in the refrigerator before rolling it out.
Rolling out the Dough
Roll the dough out into a long log form with a diameter of about 1 cm (1/2 inch). You might need to cut it in half and roll each one out into a log.
Slice the dough into 32 individual pieces of about the same size. I usually cut in half, then cut that space in half, then cut those spaces in half until I get 32. If you end up with another number, do not worry. Your Wonton Wrappers will be a bit smaller or bigger than mine.
Put some flour down on a hard surface. Take one piece in your hand and roll into a ball. Use a rolling pin to make the disk flat. You want the dough to stretch but not break. I usually take the rolled out piece of dough in my hand and stretch it LIGHTLY from the center to the outside like you would a pizza dough. Be careful.
Put the finished Wonton Wrapper onto a floured surface or non-stick surface and continue rolling out each piece in the same way. If you do not need 32 wrappers, you can either freeze the unrolled part of the dough in plastic wrap or roll out the dough and then freeze the pile of unused Wonton Wrappers in plastic wrap. These will keep a while, but it’s recommended to use within 1 to 2 months. Just take them out a couple hours in advance to defrost before using.
Use the Wonton Wrappers as instructed in your recipe. Enjoy!
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