1 large egg, lightly beaten (set aside a small amount for sealing)
cups all-purpose flour
1 teaspoon salt
1/2 cup very cold water
Combine ingredients to make a dough. Cover and let rest for 10
Knead dough until smooth and elastic. Divide into 16 pieces. Roll
into 6-inch squares. (Dough should be very thin).
Stack rolled squares
separately with wax paper between each one. Keep covered so they will
not dry out while making the entire recipe of wrappers.
Fill by making a line of your favorite filling about 1/2-inch from
top and side edges. Fold in each side over filling. Brush on a small
amount of saved egg along remaining side edges and the bottom edge. Roll
from the top to the bottom and press lightly so it will seal.