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1.
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Into a big mixing bowl, sift the flour.
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Reserve.
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2.
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In another bowl, whisk together the egg, salt and the 1/4 cup of cold water.
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Reserve.
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3.
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Make a hole in the middle of your flour and pour the egg/water mixture in the middle before mixing it gently.
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Add the other 1/2 cup of cold water, mix well and form a big ball of dough
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4.
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Knead the dough by hand for 5-6 minutes on a lightly floured surface.
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The dough will start sticky but will become less and less sticky as you knead so dont cheap out on this step.
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Make sure you do the full 5-6 minutes.
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The final texture should be soft, silky and obviously a bit less sticky.
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5.
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Once the kneading is done, wrap your ball of dough in plastic wrap and let the gluten relax for 30 minutes before rolling it out.
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6.
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Roll your dough on a floured surface as thinly as you can.
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Make them paper thin if youre able to do it by hand.
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If not, I strongly suggest you invest in a pasta maker because it will make this step so much easier and youll end up with better quality wrappers in the end.
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No worries if you dont have one, I made my wrappers by hand for years before buying a machine and everybody liked what I made with them.
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Its just now that I do have a pasta machine, I can tell you that it does make a difference because the dough gets so flat and so perfect that it doesnt shrink back on itself.
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I usually get to the setting 5 (thats how thin the dough is) on my lasagna attachment for the pasta machine and add flour at each step of the way.
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7.
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Cut the dough into the shape and size of wrapper you want (its usually small circles or squares, you can use a cookie cutter, a glass, a pasta cutter, knife etc...).
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Toss them in a lot of cornstarch (this will help control the moisture and make sure your wrappers dont merge in to one big ball of dough).
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Then stack them in mini piles, cover each in plastic wrap and then freeze them.
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Once youre ready to use them, let them thaw in the fridge for 1 hour or so.
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Then use them in your favorite recipe that requires wonton wrappers.
