Divide dough into fourths. Roll each fourth into a 12 inch square. Keep remaining dough covered. For wontons, with a sharp knife or a pastry cutter, cut the dough into 3 inch squares. To prevent the squares from sticking together, sprinkle with a little cornstarch; stack and refrigerate the skins in a plastic bag. Fill according to directions on these pages; cook as directed in individual recipes. Makes 64 wonton skins.
Egg Roll Wrappers: For egg roll wrappers, prepare the Wonton skins dough as directed above; roll each fourth into a 12 inch square. With a sharp knife or a pastry cutter, cut the dough into 6 inch squares. Sprinkle the squares with a little cornstarch to prevent them from sticking together; stack and refrigerate the wrappers in a plastic bag. Fill and cook the egg rolls according to the directions in individual recipes. Makes 16 egg roll wrappers.