Wonton wrappers

1 egg
3/4 tsp salt
2 cups of flour
1/2 cup of water
extra flour
extra salt

- Lightly beat egg whilst adding salt

- then add 1/4 cup of water

- sift flour into large bowel and make a well in the middle. (make a hole in the centre of the flour)

- pour egg misture in the centreand mix well until you make dough.

- if the dough is too dry add water.

- if the dough is too sticky add flour

- knead on floured surface for 5 minutes until dough is smooth

- then place back in bowel and cover with tea towel for 30 minutes

- Flour surface (this prevents the dough sticking to the surface) and roll out dough.

- ensure its rolled thin and cut into 1/2inchx1/2inch squares.

- can be stored in freezer bag in fridge or freezer.