6. Dust a little flour on your work surface and on your piece of dough. Roll out the dough with a rolling pin until it’s big enough for the 11cm (4″ to 4.5″) dough cutter to fit over it with a little edge showing, and cut out the shape. Of course, pros can roll the dough directly into rounds without a cutter 😉 Then, take your second Tupperware container and place a square of parchment paper in it. Place the cut-out wrapper on the parchment and cover it with another piece of parchment. Replace the lid loosely. Any dough scraps from cutting should be placed back in the container with the other unrolled pieces.

7. Continue this process with each piece of dough until all the dough is used up. Knead the dough scraps back into a ball, divide it into 26-32 small pieces, and start the process over.

8. It’s worth noting that the number of wrappers can vary depending on how thin you roll the dough and the size of your cutter. Each rolled and cut wrapper weigh about 10g (1/3 oz).

9. You should process the rolled wrappers as soon as possible, as the dough becomes stickier the longer it is stored. To freeze, you can either place the whole Tupperware container with the wrappers into the freezer or portion them into Ziploc bags. Make sure to keep parchment paper between the wrapper. The wrappers should be at room temperature for easy filling. You can use the dough for frying, boiling, or steaming.