YIELDS 24–28 wrappers
- ½ teaspoon salt
- 2¼ cups flour
- ⅔ cup water
- 1 medium egg
- 1 teaspoon vegetable oil
Sift the salt into the flour. Add the remaining ingredients, adding the water slowly and not using more than necessary. Form the batter into a dough and knead until smooth. Cover the dough and let it rest for 30 minutes.
Cut the dough in half. Form each half into a cylinder. Lightly score the dough into ½ -inch pieces and cut (you should have 12–14 pieces). Repeat with the other half of the dough.
On a lightly floured surface, roll each piece out into a 3½ -inch square. Store wrapped in plastic in the refrigerator or freeze until ready to use.