Beat Ingredients. In the bowl of your mixer, beat the egg or egg sub and flour together, adding 2 tbsp. of water. The mixture should stick together when pressed – like a stiff pasta dough. If it's too dry add up to 2 tbsp. of water.

 

Split. You'll want to heavily flour your rolling surface. Split the dough into four parts and flatten each into a square. Sprinkle the top of the dough heavily with flour and roll out until the square is 8 inches by 8 inches – it will be thin.

 

Cut. Take a knife or pizza cutter and cut the square into four smaller squares. You can leave these squares as they are, but it's better to make the squares really, really thin. To do this you'll want to flour the rolling surface again, as well as the surface of the wrappers – don't worry that this will make them too dry – it will help combat the moisture of the filling.

 

Roll them out until you can almost see through them – each square will be about 5 to 6 inches wide. Use these anywhere you would use wonton wrappers.