In a mixing bowl, add 1 egg and 140ml water.

Stir the egg and water well.

Then, in another separate bowl, mix 360g flour and 20g cornstarch.

Next, add the egg and water mixture to the dry mixture.

Mix well and knead into a rough dough. It should be firm to the touch and not too wet.

Afterward, keep the dough in the bowl and cover the bowl with cling film.

Let the dough rest for 20 minutes.

After 20 minutes, the dough should look smoother and ready for second kneading.

Knead the dough again until smooth.

After 30 minutes, take out your dough.

Roll and stretch the dough into a large flat circular dough, and dust it with cornstarch for rolling.

Roll and stretch the dough into a large flat circular dough.

Keep rolling back and forth to make it as thin as possible.

You can flip the dough to the other side to dust more cornstarch and repeat the rolling process.

Keep repeating the steps until you have a large thin flat dough. It should be as thin as possible, giving you an almost translucent sheet.

When it is thin enough, dust some more cornstarch before folding the dough.

Fold the dough into layers of long rectangles and cut it into even squares.

Unfold each square. It should turn into a long rectangular sheet of dough.

Then, stack all the rectangular sheets and cut them into even squares.

Store the wrappers in the fridge or freezer, or use them right away to make fried dumplings or wonton soup.