Chinese water chestnut is one of the important economic crops of Suphanburi Province.Fresh corm has been extremely popular in various cuisines. Chinese water chestnutflour could be used to prepare high quality film or flour paper based on its high amylosecontent (32.75% db, as determined colorimetrically). This study aimed to investigate theeffect of Chinese water chestnut flour paper preparation processes, and the effect of flourpaper cooking methods on product quality and consumer acceptance. To prepare flourpaper, two different processes were used. Process I followed the wide strip rice noodleprocess by varying the ratio of Chinese water chestnut flour and water at 1:3.5, 1:4 and1:4.5. Process II followed Har Gau (Dim Sum dumpling) skin preparation by varying theratio of Chinese water chestnut flour and water at 1:0.6, 1:0.65 and 1:0.7. Steaming andfrying were used in order to study the effect of cooking methods on the quality of flourpapers. Flour papers were evaluated in terms of cutting force and consumer acceptance.It was found that the levels of water used in the recipe significantly affected cutting forceof steamed flour paper from both Processes I and II. Cutting force was found to increasewith increased water ratio. Meanwhile, for the fried samples, the water ratio only affectedthe cutting force of the flour paper from Process I (p < 0.05). From the sensory study, it wasfound that, regardless of the cooking method used, suitable ratios of flour to water forflour paper from both Processes I and II were 1:4 and 1:0.7, respectively. An evaluationusing a 9-point hedonic scale showed that both steamed and fried flour paper fromProcess I got a higher score than the Process II products. However, the steamedProcess II products received a higher score for the water chestnut flavor.