Use a liquid measuring cup to measure 80 ml of room temperature water. Make sure to check the measurement at eye level. You may also weigh the water on a scale to confirm it is 80 ml. Set aside an extra 4 ml of warm water in a small cup in case you need more later.

Using a weight scale, measure 50 grams of tapioca starch into one bowl and 50 grams of rice flour into another bowl.

In a medium saucepan, add the water and salt. Stir to dissolve the salt. Add the tapioca starch and use a wooden spoon to stir until there are no lumps.

Place the pan over low heat on the stovetop. Stir constantly with the wooden spoon for about 2 minutes, until 2/3 of the liquid forms into lumps, about 2 minutes.

Immediately remove the pan from the heat, but keep stirring for 5 more seconds then carefully add the rice flour to the pan. Stir to combine for 1 minute. Then, transfer the starch and flour mixture from the pan onto a large non-stick silicone pastry mat. Use the wooden spoon to scrape the pan a few times to remove all of the dough.

Add the oil to the dough and knead for 5-6 minutes until thoroughly combined. The dough will seem bumpy at first. While kneading, make an indentation in the center of the dough and add some flour to the middle, then fold the dough over itself. Repeat this motion until the ingredients are fully incorporated. If desired, add turmeric powder now for yellow colored dough. At first the dough will seem crumbly and dry, but after 4 minutes of kneading it should start to come together. The finished dough should feel slightly dry and stretchy, which will help prevent the wrappers from tearing when rolling.

If after 5 minutes the dough still seems crumbly and won't fully combine, add 2 ml of warm water and knead for 1-2 more minute. If needed, add another 2 ml warm water and knead for 1-2 more minute. The dough should come together at this point. Avoid over-kneading or the dough will become too elastic and hard to stretch later.

Cover the dough and let it rest at room temperature for 20 minutes. This rest time will help make the dough smoother.

After resting, knead the dough for 1 more minute to develop the elasticity. Lightly dust a work surface with rice flour to prevent sticking. Shape the dough into a rectangular log. Use a rolling pin to press down on the dough, obliquely twice in different directions. Then continue rolling out the dough into a thin rectangle about 14 inches long and 2 mm thickness (about a nickel thick). Try to maintain the rectangular shape as you roll. If any areas feel moist or sticky, sprinkle on more rice flour.

The rolled out dough will feel smooth. Handle it gently to avoid tearing.

Dust the rolled out dough with more rice flour. Carefully cut the sheet in half lengthwise using a dough cutter or butter knife so you have two equal rectangles. Stack the rectangles on top of each other. Measure and cut one 3-inch wide strip from top to bottom. Use this strip to measure and cut another equal strips, so you have 4 long 3-inch wide strips total.

Stack the 4 strips on top of each other, dusting with rice flour between each layer. Turn the strips horizontally. Trim off any uneven edges on one side to straighten. Measure and cut one 3-inch wide square. Use this square piece as a guide to cut the rest of the strips into equal 3-inch squares. You should get 12-14 wrappers.

The wonton wrappers should be paper thin, almost translucent. If the wrappers are not thin enough, you can gently roll out each square further to reach the desired thinness, about 3.5 inches square, similar to store-bought wrappers. Work slowly and carefully to avoid tearing the dough.

It's best to use the homemade wrappers right after making them to wrap wontons. Once wrapped into wontons, you can refrigerate the wontons to use the next day or freeze them for up to 1 month and cook directly from frozen. Do not refrigerate or freeze the wrappers without first wrapping them into wontons. The unwrapped wrappers will become dry and crumbly, making them difficult to fold.