Homemade Wonton Wrappers (雲吞皮)

Make the dough:

1. In a bowl, combine all-purpose flour, salt, and pumpkin puree.
2. Mix in lye water and knead in the bowl until it form a dough.
3. Cover and let the dough rest for 30 mins.
4. Knead the dough again until smooth, cover in plastic wrap and roll into a 6" square.
5. Re-wrap the dough in another piece of plastic wrap and let it rest overnight at room temperature. If your kitchen is too warm, place into the fridge to rest.
6. Cut dough into 3 pieces.
7. Flatten into a long 3"-wide strip with a rolling pin.
8. Cover the dough and let it rest for 30-60 mins.

Roll the dough:

1. Run the dough through the pasta roller, working from the thickest setting to the thinnest setting, and running it through the thinnest setting a second time.
2. Use a sharp knife (or pizza cutter) to cut the dough into 3" square shape for traditional wonton, or with a 3" round cutter for siu mai wrappers.
3. Dust each wrapper liberally with tapioca starch.
4. Ready to use for wontons or siu mai.
5. If not using right away, wrap with plastic wrap and place into a freezer bag in the fridge for up to 1 week.