Vegan wan ton wrapper dough too soft/pliable
I have been trying to make my own vegan wanton wrapper dough but it keeps coming out too soft and pliable. I’m trying to copy the Nasoya Vegan Won Ton Wraps.
I combine 300 grams of all purpose flour, ¼ tsp salt, and 160 grams of room temperature water. Gather into a shaggy dough ball, cover with shrink wrap loosely and let it stand for 30 mins. Then I knead the dough until smooth then let it sit for another 30 mins. After the second rest I roll it out with a rolling pin. However the dough gets way too soft and pliable. Any advice? Am I kneading the dough too long? How can I get the dough to be stiffer and more similar to the ones you buy from the grocery store?
Any thoughts/insight/feedback is much appreciated!