Mix the flour with the salt in a bowl. You can use a fork or spatula.
Form a hole at the centre of the flour and add the eggs and water.
Mix from the inside, slowly incorporating the dry ingredients from the sides. When the spatula or fork doesn't help you anymore, use your hands to finish mixing.
Knead the dough for 10 minutes or until it turns elastic. If you feel that the dough is too dry, dampen your hands and continue kneading. If you feel it's too sticky, dust flour on your surface. Just add a tiny bit of water or flour in each case, it makes a big difference.
Let the dough rest, covered, for 1 hour. While it rests, you can make the stock.
Work in sections to prevent the dough from drying out. I worked with about 1/6 of the dough at a time, approximately. Dust your surface with cornstarch and roll out the dough. Every once in a while, dust more cornstarch as needed. It's normal that the dough springs back when you roll it, it takes a bit of patience.
Once it's 1mm thick, cut the dough in 10cm/4in squares. Stack them with plenty of cornstarch between them. Repeat the process until you have used up all of the dough.
To bring together all the scraps of dough, dampen your hands and knead it until it comes together. Let it rest for one hour again before rolling it out. In the meantime, you can fill up the rest of the wrappers.
You can freeze the dough at this point as rolled out squares for up to a month in an airtight container.