1. Beat egg; then combine with flour, salt and ice water. Knead until smooth and elastic. Cover dough with a damp towel and refrigerate 30 minutes. 2. Place dough on a floured board. Roll out with a rolling pin until paper thin; then cut in six 1/2-inch squares. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.
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