Using a mixer, mix together the flour, xanthan gum if needed, egg, and salt. Add the water a tablespoon at a time until the dough has the consistency of playdough. Divide the dough into four, remove one and cover the rest with a lightly damp paper towel.

Generously flour your working surface, shape the dough into a flat rectangle, dust top with flour and place on surface. Using a floured rolling pin, roll out the dough as thin as you can without it cracking, adding more flour as needed to the surface of the dough.

Once you have rolled them as thin as possible, use a knife or pizza cutter to cut the dough into 4”x4” squares.

Use a pastry brush and gently dust off any flour from the surface. Use a thin offset spatula or knife to lift the square and flip it over in your hand so you can brush the flour from the other side.

Place the wrappers on a sheet of wax paper, in a single layer not touching and cover with a lightly damp paper towel. Roll out the remaining dough including the scraps.

They are now ready to fill to create pork filled won tons or used for other recipes. Makes about 16 4”x4” won ton wrappers