With just five ingredients, you can have freshly made wonton wrappers to fill with all your favorite ingredients.
Mix together the flour and salt with clean fingers on your work surface.
Create a well in the center of the flour and add the egg, whisking slowly to incorporate the flour.
Add the water a little at a time and work the dough until it holds together and forms a ball.
Using your hands, knead the dough for 5-6 minutes to develop the gluten.
Cover the dough and let it rest for 30 minutes.
After 30 minutes, knead the dough again for 2 minutes.
If you have a pasta roller, pass the dough through the pasta machine on its thinnest setting. (If you don't have a pasta machine, roll the dough into a long rope and cut the rope into 40-50 small pieces. Use a dough roller to roll each piece into 4-inch circles.)
After thinning the dough through the pasta roller, cut the dough sheets into 4-inch circles, or about the size of the wide mouth of a mason jar. (You could also cut them into rectangles.)
To keep the wonton wrappers from sticking together, dust them each with flour and stack them in a pile, wrapping the pile in plastic wrap. Freeze until ready to use.
To thaw the wrappers, take them out of the freezer and place them in the refrigerator for 2-3 hours.