Step 1

In a large mixing bowl, whisk together flour and salt until evenly combined.

Step 2

Add water, oil, and egg. Stir well with a spatula until no dry flour is visible. Make sure to scrape off any remaining flour off the sides of the bowl.

Step 3

Transfer the dough onto a clean and dry surface. Knead the dough until it turns into a soft and smooth dough ball, about 10 minutes. You can also knead the dough on medium speed in a stand mixer for 10 minutes until smooth.

Step 4

Cover the dough with plastic cling wrap and let it rest for 10 minutes.

Step 5

Use a bench scraper or knife to divide the dough into 4 pieces. Lightly flour a clean surface and a rolling pin. Take one piece of dough at a time and use a rolling pin to roll it out to 1/16-inch thickness.

Step 6

Use a 3-inch round cookie cutter to cut out circles from the dough. Repeat with the remaining dough balls.

Step 7

Combine the scraps into one dough ball and re-roll and repeat until all the dough is used up.

Step 8

Use the wrappers immediately to prevent them drying out. To store, place in a floured sealable container or ziploc bag for up to 2 days in the refrigerator.