2 cups flour
1 large egg
1 teaspoon salt
1/2 cup ice water
Cornstarch for dusting
Sift the flour into a large bowl.
Lightly beat the egg with the salt. Stir in 1/4 cup of water. Add the egg and the ice water to the flour. Stir in as much of the remaining 1/4 cup of water as needed to form a sticky batter.
Turn the dough out onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Cover the dough and let rest for at least 30 minutes.
Knead the dough briefly, and then cut in half.
Turn out onto a lightly floured surface. Roll each half into a cylinder. Lightly score so that you have 12 equal pieces. Roll each piece out into a 3 1/2-inch square.
Stack the wrappers while you are preparing the remainder, covering with a damp cloth so that they don't dry out. Dust the wrappers with cornstarch to prevent them from sticking together.
Use immediately, or refrigerate or freeze in a plastic bag until ready to use.