Homemade Wonton and Egg-Roll Wrappers


2 cups all purpose flour (perhaps whole wheat flour would work as well but I haven’t tried)
1 teaspoon salt
1 egg
Less than 1/2 cup cold water
Corn starch or potato starch

1. In a medium sized bowl, mix flour and salt.
2. Make an indentation in the flour, and pour in an egg. Mix well with a spoon.
3. Pour in half of the water and mix, preferably with a spoon, but when that is no longer an option, mix with your hand.
4. Slowly mix in a little bit of water at a time until you get a non crumbly dough that is just the tiniest bit sticky.
5. Let the dough sit for twenty minutes, covered.

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