Ingredients (for about 30–35 wrappers)
- 2 cups all-purpose flour (250 g)
- ½ teaspoon salt
- 1 large egg
- ½ cup water (120 ml, adjust as needed)
- Cornstarch (for dusting, to prevent sticking)
Instructions
- Mix Dough:
In a bowl, combine flour and salt. Make a well in the center, add egg and water. Mix until a dough forms. - Knead:
Transfer to a floured surface. Knead for 8–10 minutes until smooth and elastic. If too sticky, add a little flour; if too dry, add a teaspoon of water. - Rest:
Cover with a damp towel or plastic wrap. Let rest for 30–40 minutes (this relaxes the gluten and makes rolling easier). - Roll & Cut:
Divide dough in half. Roll out one half very thin (almost paper-thin). Cut into 3×3 in (7–8 cm) squares. Dust lightly with cornstarch to keep from sticking. Repeat with the other half. - Store or Use:
- Use immediately to make wontons, dumplings, or egg rolls.
- To store: stack with cornstarch between each, wrap tightly, and refrigerate up to 2 days or freeze up to 2 months.