Sui mai (dim sum) wrappers
What kind of wrappers do you use for sui mai? I've gone to all the asian stores and bought all sorts of "sui mai" wrappers and won ton wrappers etc but they all seem to be too thick and not as thin as the ones in dim sum restaurants. When I steam them, they become sort of leathery.
If you want the wrappers to be thinner, roll them out a bit before stuffing them with your sui mai stuffing.
By the way, most homecooks will use gyoza or traditional won ton wrappers to make sui mai. Conversely, restaurants typically make their own wrappers. This might explain why your sui mai wrappers are thicker than you want.
As to the leathery part ... you're steaming them too long.
I find that there are two types of won ton wrappers at the Asian stores. One is white and the other is yellow. The white ones are pretty thick and doughy, but the yellow ones are really thin and perfect for shu mai.