Won Ton Wrappers

Makes about 50 Wrappers

2 cups all-purpose flour

1/2 teaspoon salt
2 large eggs, beaten
tapioca or cornstarch for dusting

1. Sift the flour and salt over a mixing bowl. Make a well in the middle and add the eggs,
stirring with a rubber spatula or wooden spoon until combined. (Add water as needed;
no more than 1/4 cup) Then knead until the dough is smooth, stiff, and elastic, about 12
minutes. (You can make this dough using an electric mixer if you wish.)

2. Divide the dough into 4 sections, cover each piece of dough with plastic wrap, and
allow to rest for 30 minutes. Working with one piece at a time, roll it out with a dowel or
rolling pin until very thin; dust with starch. Oil each side to prevent the dough from
sticking to the dowel or work surface. If using pasta machine, shape a piece into a
rectangle and pass it through the widest setting. Pass it again, adjusting the machine to
a thinner setting every time until you get a sheet that is so thin you can see your fingers
through it. (Every time you pass it through the machine, be sure to dust it with starch on
both sides to prevent sticking.) Cut the strip into 2 1/2-inch squares or rounds, using a
cookie cutter. repeat the process with the remaining pieces of dough. (For egg roll
wrappers cut them into 24 large wrappers, each measuring about 7 inches square.)

*NOTE*
For pot sticker wrappers, eliminate egg and cut into 2 1/2 inch disks.