Dim Sum Dumpling Wrappers

1. Combine Dry Ingredients

First, combine the Pillsbury Best All-Purpose Flour, baking soda, and salt in a mound on your work surface.

2. Add Eggs and Water

Make a well in the center and crack in the extra-large eggs. Start mixing everything together, gradually incorporating the water until the dough begins to come together.

3. Knead the Dough

When the dough starts to adhere, knead the dough on your work surface for about 10 minutes until it feels smooth and elastic.

4. Rest the Dough

Once kneaded, let the dough rest. Cover it with a damp cloth and allow it to rest for 3 hours.

5. Roll Out the Dough

After the dough has rested, lightly dust your work surface with cornstarch. Roll the dough out to about 1/4 inch thick, then further to 1/8 inch thick, and finally to 1/16 inch thick.

6. Cut the Wrappers

Roll the dough out to a 22x20 inch rectangle. Cut the dough into 3-inch squares using a ruler and dough scraper to ensure they are even.

7. Store the Wrappers

Stack the squares with a light dusting of cornstarch between each one to prevent sticking. Wrap the stack in plastic wrap and refrigerate overnight to keep them pliable.

8. Use the Wrappers

When ready to use the wrappers, take out one at a time, keeping the rest covered with a damp cloth to prevent them from drying out.