Dough Too Soft? If your dough feels too soft or sticky, you likely added too much water. Knead in additional flour, 1-2 tablespoons at a time, until the dough becomes firm and slightly tacky but not sticky. Remember: wonton dough should be stiff, not soft. Let it rest for 20-30 minutes, then proceed with rolling. If still too soft, refrigerate for 20+ minutes to firm up before rolling.

Dough Too Stiff? If your dough is crumbly and won't come together, you didn't add enough water. Wet your hands with warm water and knead the moisture into the dough, or add water 1 teaspoon at a time until the dough becomes cohesive. The dough should feel stiff and firm but should hold together when pressed—not crumble apart.

Using a Pasta Machine: Roll dough through a pasta machine instead of by hand. Flatten pieces first to fit the widest setting, then gradually increase to #5 or #6 on Atlas Mercato machines for perfect wonton thickness.

Cutting Straight Lines: Use a rolling pin or a long yard stick ruler as a guide with your pizza cutter for straighter wrapper edges.

Cornstarch is Key: Use generous amounts between wrappers to prevent sticking. Alternative method: Roll, cut, fill, and freeze one dough portion at a time—ideal for solo work without helpers.

Zero Waste: Save all scrap pieces to make fried wonton strips,  chicken soup, or egg drop soup additions. Freeze raw scraps in bags and fry directly from frozen for crispy salad toppers or homemade wonton strips.

Storage: Best used immediately, but wrappers can be refrigerated overnight or frozen with plenty of cornstarch between each layer to prevent sticking. If you're new to making homemade wontons, I suggest not storing them, as they can be tricky to work with after being stored.