Wrappers for Wontons or Egg Rolls

Description
This will make a somewhat cruder wrapper than those bought at a supermarket, but it will taste a little better, too, and it will give you the additional satisfaction of knowing you made everything. But mostly, I'd see this as a stopgap if you're committed to making dumplings but haven't bought wonton wrappers in the store. Contributed by Catsrecipes Y-Group
 * Cookbook: How to Cook Everything by Mark Bittman
 * Typed by: Susan alexanderjamesmom@gmail.com
 * Time: about 30 minutes
 * Makes about 50

Ingredients

 * 2 cups (about 9 oz) all-purpose flour, plus a little more as needed
 * ½ tsp salt
 * 1 egg (optional)
 * ½ cup water, more or less

Directions

 * 1) Combine the 2 cups flour and salt in a bowl.
 * 2) Stir the egg and some of the water into the flour mixture.
 * 3) Continue to add water and stir, just until you can gather the dough into a ball; the dough should be quite dry.
 * 4) You can also do this in a food processor: add the water gradually while the machine is running.
 * 5) Let the machine run for about 15 seconds, or knead for about 5 minutes by hand, using as much flour as is necessary to keep it from sticking.
 * 6) Shape into a ball, dust with flour, and cover with plastic wrap or a damp towel.
 * 7) Let sit from 10 minutes to 2 hours.
 * 8) Knead the dough for a minute, then cut it into 4 pieces.
 * 9) Roll each piece into a 1-inch log, then pinch off 1-inch pieces and roll them into rough 3- or 4-inch squares, rectangles, or circles (if you want to make larger egg rolls, make larger wrappers).
 * 10) Use immediately or dust well with flour, stack, cover with plastic wrap, and refrigerate or freeze.