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1. Sift the flour and salt together into a deep bowl. Make a well in the center, pour in the cold water and add the eggs. With your fingers, or a spoon, gradually mix the flour with the liquid ingredients until they are well combined. Then gather the mixture into a soft ball. If the dough seems crumbly, add a little more cold water a few drops at a time until the particles adhere.
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2. In the bowl, knead the dough by folding it end to end, then pressing it down and pushing it forward several times with the heel of your hand. Repeat for 4 or 5 minutes, or until the dough is smooth and soft. Do not over knead, or the dough will become too stiff. Pull the dough into 4 equal-sized pieces and shape them into balls.
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3. Place one ball of dough at a time on a floured board or table and, with the heel of one hand, press it into a square about 1 inch thick. Dust a little flour over and under it and roll it out-from the center to within an inch of the far edge.
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4. Lift the dough and turn it clockwise about 2 inches; roll again from the center to the far edge. Repeat-lifting, turning, rolling until the square is no more than 1/16 inch thick and about 14 inches across. If the dough sticks to the board or table, lift it gently with a metal spatula and sprinkle a little flour under it.
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5. Cut the dough into the desired shapes immediately. For Crab Rangoon, cut it into 2-inch squares with a sharp knife or pastry wheel. For Cha Cua, cut it into 7-inch squares. For Hawaiian curry puffs, use a 2˝ -inch cookie cutter or the rim of a glass to cut the dough into rounds.
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6. Sprinkle the individual wrappers lightly with flour and stack them on a plate or wax paper. Cover the wrappers with a dry towel to keep them moist while you proceed to roll and cut out the remaining dough. (Scraps of dough may be gathered into a ball and rerolled, following the same techniques.)
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7. If the wrappers must remain unused for any length of time, cover them with a lightly dampened towel. If you wish to freeze them, enclose them securely in foil or plastic wrap.
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NOTE:
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1. Though scarcely traditional, wonton wrappers may be kneaded and rolled in a pasta machine. Pull off a handful of dough at a time, set the smooth rolls of the pasta machine as far apart as possible at the first notch and feed the piece of dough through them. Reroll this strip 4 or 5 more times, folding under the ragged edges and dusting the dough lightly with flour if it feels sticky.
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2. When the dough is smooth, shiny and elastic it has been kneaded enough. Now start to roll it out, setting the machine to the second notch and feeding the dough through with the rolls closer together. Repeat, changing the notch after each rolling, until the dough is about 1/16 inch thick.
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3. One pound of ready-made wonton wrappers may be substituted for the freshly made wrappers in the recipe above. If you buy the frozen variety, defrost them in the refrigerator before using them. You may also substitute 2 pounds of ready-made egg-roll wrappers for this recipe; egg-roll wrappers are thicker and weigh about twice as much as wonton wrappers.
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4. It is possible to cut ready-made egg-roll wrappers in half and roll them thinner with a pasta machine, but do not attempt to reroll them by hand.
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