Dumpling skins are usually found frozen. Small, round siu mai dumpling (or potsticker) skins are the best, but you can also use square wonton skins. Look for these in the Asian market for best results. At regular grocery stores, I’ve seen “pasta sheets” marketed as dumpling or egg roll wrappers that are refrigerated in the produce section, usually next to the tofu. I don’t like these at all – they are too thick and will make a gummy mess when you steam them.

Defrost the skins in the refrigerator overnight, or on the counter (they should take a couple of hours). You can try defrosting the package in the microwave, but please keep a close eye on them, over-doing it in the microwave will ruin the skins.

Keep the skins covered at all times under a damp cloth or paper towel. These skins dry out very quickly – and will crack, making it very difficult to wrap.