Wheat Wonton Dough

Cooking

1. Dissolve the salt in cold water. Beat the egg and mix with 60 ml of water.
2. Pour the liquid into the flour and knead a very stiff dough — much denser than dumpling dough. If dry crumbs do not come together, add water 5 ml at a time. The dough should not stick to your hands.
3. Knead for 8–10 minutes until smooth (at first it will seem too stiff — this is normal). Wrap in plastic wrap and let rest for 30–60 minutes at room temperature.
4. Divide the dough into 2 parts. Generously dust the work surface with starch — specifically starch, not flour: it is not absorbed into the dough.
5. Roll each part into the thinnest possible sheet — up to 1 mm, so that your palm can be seen through the dough. Periodically dust with starch on both sides. In a pasta machine — up to the second-to-last setting.
6. Cut the sheet into 8×8 cm squares (9×9 cm for soup wontons). Gather the scraps, let rest for 10 minutes, and roll out again.
7. Dust the finished squares with starch and stack them. Use immediately or wrap in plastic wrap: in the refrigerator — up to 2 days, in the freezer — up to 2 months.
8. Makes about 40 wrappers. Shape the wontons by placing 7–10 g of filling in the center of the square and moistening the edges with water.