Place flour into a large bowl. In a separate bowl, whisk together the egg, salt & water.

Create a well in the center of the flour and pour in the wet mixture. Mix everything together with a spatula or your hands, until the mixture begins to come together.

Turn the dough onto the counter and knead for 3 to 5 minutes. The dough should be firm but silky smooth when you are done. If your dough is too tacky as you knead it, sprinkle with a little extra flour.

Cover the dough with a damp towel and let it rest for about 1 hour. Letting the dough rest will make it easier to roll thin wrappers.

Divide the dough in half. Cover one half of the dough with your towel. Lightly dust your counter-top with cornstarch or arrowroot starch (NOT flour) and roll half of the dough as thin as you can. The rectangle should be about 20”x10” if you are cutting 5" wrappers. Or 15"x9" if you are cutting 3" wrappers.

Cut the sheet into your desired shapes. (5-inch squares are perfect for egg rolls. 3-inch squares or circles are great for wontons or dumplings.) Repeat with the remaining dough.

Use the wonton wrappers immediately or freeze them for future use.

If freezing: Stack the wrappers with a very generous dusting of cornstarch or arrowroot starch between each wrapper. Wrap the stack in plastic wrap and store in an airtight container for up to 3 months. Before using, thaw the wrappers overnight in the refrigerator.