From The Food Encyclopedia by Jacques Rolland and Carol Sherman
Squares or circles of thinly rolled dough, used for wrapping around savory fillings to make Asian-style dumplings, such as gyoza, potstickers or wontons. Dumpling wrappers are usually made of nothing more than flour and water, but some contain eggs to give them a golden hue and chewier texture. Rice flour or wheat flour may be used, depending on the desired texture of the finished wrapper and the traditional staples of a particular cuisine; for example, Chinese wrappers are usually made with wheat flour, whereas Thai wrappers are often made from rice flour. See also gyoza skins, wonton wrappers.
