Wonton wrappers are thin, square dough sheets primarily made from wheat and water, often including cornstarch, eggs, and salt for improved texture. They are a fundamental component in Chinese cuisine, used for creating wontons, a versatile type of dumpling that can be boiled, fried, baked, steamed, or pan-fried. Their texture is soft and silky when cooked, absorbing flavors beautifully, or becomes golden and crispy when fried. Different styles like Shanghai-style (thicker, white), Hong Kong-style (thinner, yellow due to egg), and Japanese-style (thin, white, smaller) exist, each suited for specific dishes.