In a large bowl, add flour, potato starch, salt, and one egg white.

Add 250 grams of water, pouring the total amount in three increments. Stir while pouring. Do not pour it all in one go, so make sure to pour it in three portions as you stir continuously.

Stir using chopsticks or a stirrer until clumps form.

Combine the small clumps and knead them into a smooth dough.

Then, rest for 10 minutes while covered with a lid or plastic wrap.

Knead it again for about 3 minutes to make it smoother.

Rest for another 15 minutes while covered.

Knead for the third time for another 3 minutes.

Rest for the third time for 20 minutes while covered.

After the third rest, roll the dough into a log and cut it into equal portions of about 10g each using a knife or dough cutter. I suggest using a kitchen weighing scale to ensure even sizes of the wrapper when flattened.

Lightly dust all the dough pieces with flour. You can also dust it with potato starch.

Press each piece into a small disc with the palm of your hand. The wrapper will still be very thick at this point.

Next, use a rolling pin to flatten it into a thin circular wrapper. Rolling tip: flatten the edges of the circular wrapper while placing your thumb in the center. In this way, the edges are thinner while the center is thicker. A thicker center ensures it holds the filling without bursting open.