Wonton wrappers are fresh pasta sheets that are traditionally stuffed and steamed, boiled, fried, or baked. While working with the wrappers, cover the ones you aren't using with a damp towel to keep them moist because they dry out easily. Freeze unused wrappers for up to two months.
The dough is made from flour, water, and frequently eggs, so they may be off-white or pale yellow in color. They're generally available in small, thin rectangular or square sheets, stacked and wrapped in plastic.
Sometimes called "skins," wonton wrappers are often available in the produce aisle of supermarkets. Look for them next to egg-roll wrappers and tofu. Those found in Asian markets (either in the refrigerated section or in the freezer) may be more fragile than the others.