Dumpling Wrappers

In a small bowl, beat the egg. Mix in the water.

In a large bowl, combine the flour and salt.

Slowly pour in the egg and water. Mix well.

If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed.

On a lightly floured surface, knead the dough until elastic. (About 8 minutes in a stand mixer)

Cover the dough with a damp cloth for a minimum of 30 minutes.

Cut dough into 6 separate segments.

Roll each piece into a pasta maker l, folding it into thirds, five times.

Split sheets into thirds and change the pasta maker to the medium thickness setting.

Now change the pasta setting to the thinnest setting.

Cut each into nine 3 ½ by 3 ½ inch squares. Use in any recipe that calls for wonton wrappers.