Sift the flour and salt into a bowl. Make a well in the center of the flour and pour into it the eggs and cold water. With your fingers, mix the ingredients until they can be gathered into a soft ball. Knead the dough in the bowl for 4-5 minutes, just until it is smooth but still soft.

 

Divide the dough into 4 equal-sized balls.

 

On a lightly floured surface, roll out one ball at a time into 1/16" thick sheets about 14" x 14". Cut the dough into 3-1/2"squares with a sharp knife or pastry wheel.

 

For steamed pork dumplings use a 3" cookie cutter or the rim of a glass to cut the dough into rounds. If the wrappers must rest for any length of time, cover them with a lightly dampened towel.

 

Refer to separate recipe for wonton fillings.

 

Yields: Approximately 4 dozen wonton wrappers.