• In a clean bowl, mix together the all-purpose flour, corn starch and salt.
• Carefully add the hot water to the flours and mix it. Quickly add the water to the bowl and mix to form a dough.
• Cover the bowl with cling wrap and let it rest for 10 minutes.
• Divide the dough into two parts. Cover one half with a damp cloth and set it aside. Divide the other part further into 16 parts. Pick one and cover the rest with the damp cloth until needed.
• Roll it out into thin* sheet, enough to fit an 4-inch round cutter. Gently press the cutter onto the sheet to get a round shaped wrapper.
• Sprinkle some corn starch on a clean plate and place the wrapper on it.
• Repeat until you've rolled out all the wrappers and lay them on plates sprinkled with corn starch.
• Use it immediately or store it for later!*

Cooking with these wrappers:

• Place each the wrappers on a clean counter dusted with corn starch.
• Spoon the filling (like this Chicken Dumpling Filling) you're using onto the wrappers. Apply water on the edges and gather the edges to seal it.
• Steam it for 10 minutes or until the dough doesn't stick you fingers!

To store the wrappers:

• Cut out wax papers or parchment papers into 5-inch by 5-inch squares.
• Place the wrappers in between the dumpling wrappers and stack them.
• Once you've stacked them this way, place it in a zip loc and seal it. And then place it in an airtight container (ensuring that the wrappers are laying flat).
• Place the container in the deep freezer to store for later. (See notes for instructions to use frozen wrappers)