Add salt, egg, and water to the flour.

Do not add the water all at once. The amount of water absorbed by different flours is different. Use chopsticks to form a floc.

knead the dough until there is no dry flour.

Get the kneaded dough out, and cover it with a bowl, and ferment for 20-30 minutes.

After fermentation, the dough can be smoothed easily. Close the bowl again and wake up for an hour.

Take a small piece of gauze and put starch in it. This is used to sprinkle on the dough during the rolling process.

Adjust the pressure of the dough press to the thinnest level, roll the dough into long strips, sprinkle with starch, fold in half, and then roll the dough into long strip again.

Repeat this operation until the dough becomes thinner and thinner. The starch must be sprinkled evenly, or the dough will easily stick together.

It will soon be rolled into a paper-thin wonton skin.

Finally, it appears as a thin rectangle.

After rolling the skin, sprinkle starch and cut into 6 * 6CM.