After the dough has rested, cut it into 4 equal pieces. Take one, cover the rest with the damp towel.
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.