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1. Sift the flour into a lg. bowl.
2. In another bowl lightly beat the egg with salt, stir in 3/4 c. water.
3. Add the egg mixture to the flour.
4. Stir in as much of the remaining 1/4 c. water as needed to form a sticky batter.
5. Turn the dough out onto (lightly dusted surface with corn starch) and knead until smooth and elastic, take about five min.
6. Cover the dough and let rest for at least 30 min.
7. Knead the dough briefly, then cut in half until you can roll out a 3x5 wrapper 1/4 inch thick. ( make sure you dust your pin with corn starch before rolling out dough.)
8. Stack the wrappers while you are preparing the remainder, dust between each wrapper to keep them from sticking together.Covering with a damp cloth so that they don't dry out.
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