Form the dough into a rough ball and knead for 2-3 minutes.
Wrap the dough in a damp lint free/smooth kitchen towel and let rest for 20 minutes to 2 hours.
I use a flour sack towel that I get wet, wring out and then "snap" several times to get the right amount of moisture.
If your work surface needs more cornstarch, add it now.
Roll it out into a one inch snake and cut it into 1 inch pieces.
Form the pieces into balls, and roll out to either rounds or squares with a rolling pin dusted with corn starch. For wontons, make it square and leave it a little thicker....for dumpling gyoza...roll it as thin as possible. Make sure to very lightly dust them with cornstarch and stack. Cover with a corner of the damp towel. Use immediately or wrap tightly and refrigerate.