Start by sifting 2 cups of all-purpose flour into a large mixing bowl. Add 1/2 teaspoon of salt and give it a quick stir to combine. Make a well in the center of the flour.

Crack 1 large egg directly into the well. Add 1/3 cup of warm water gradually while using a fork or your fingers to slowly bring the flour into the liquid.

Once it starts forming a rough ball, switch to using your hands. Press and fold the dough until no dry flour remains. Add water if too stiff, or flour if too sticky.

Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic.

Wrap the dough in plastic wrap or cover with a damp towel and let it rest for at least 30 minutes.

Dust your work surface with cornstarch. Divide the dough into 4 portions, rolling each out as thin as possible to about 1mm thickness.

Cut the rolled dough into 3x3 inch squares, dusting with cornstarch between layers.

In a mixing bowl, combine ground pork, soy sauce, sesame oil, oyster sauce, garlic, ginger, green onions, white pepper, and cornstarch.

Mix until sticky and cohesive, cover, and chill for 15 minutes.

Place 1 teaspoon of filling in the center of a wrapper. Moisten edges with water and fold to seal.

Boil, pan-fry, or deep-fry the wontons according to your preference.