Step 1

Mix together the flour and salt with clean fingers on your work surface.

Step 2

Create a well in the center of the flour and add the egg, whisking slowly to incorporate the flour.

Step 3

Add the water a little at a time and work the dough until it holds together and forms a ball.

Step 4

Using your hands, knead the dough for 5-6 minutes to develop the gluten.

Step 5

Cover the dough and let it rest for 30 minutes.

Step 6

After 30 minutes, knead the dough again for 2 minutes.

Step 7

If you have a pasta roller, pass the dough through the pasta machine on its thinnest setting. (If you don't have a pasta machine, roll the dough into a long rope and cut the rope into 40-50 small pieces. Use a dough roller to roll each piece into 4-inch circles.)

Step 8

After thinning the dough through the pasta roller, cut the dough sheets into 4-inch circles, or about the size of the wide mouth of a mason jar. (You could also cut them into rectangles.)

Step 9

To keep the wonton wrappers from sticking together, dust them each with flour and stack them in a pile, wrapping the pile in plastic wrap. Freeze until ready to use.

Step 10

To thaw the wrappers, take them out of the freezer and place them in the refrigerator for 2-3 hours.