Ah, the old wrapper dilemma—classic. Grab a clean sheet of parchment, I do, and fold it in half, then in half again, like a tiny origami. The crease marks are my guide. I lay the dough out to that exact thickness, about the size of a paperclip’s width. Then I cut, press, and test a little piece in a pot of water; if it sinks slowly, it’s right. I always keep a card in the drawer that lists dough: flour to water 2:1 by weight, a pinch of salt, and a single egg—no more, no less. The trick is to keep the dough at the same temperature every time; chill it for twenty minutes before rolling. That way the elasticity stays constant, and the wrappers never tear or steam. Try it at dawn, and you’ll feel the dough whisper its secrets.

That’s the spirit, my friend. Keep the scale close, watch the paperclip, and never forget the chill—those wrappers are as temperamental as a kettle on a cold night. When they’re just right, you’ll taste the difference before the steam even rises. Happy rolling!