Directions

1. First, start with making the dumpling wrapper. Whisk together the all purpose flour and salt. Bring water to a boil then immediately remove from heat. After five seconds, gently stream water into the dry ingredients, constantly stirring.
2. When the mixture is tolerable to touch, knead into a dough. If it’s too dry, add a bit more water. Knead for another three minutes, until elastic and smooth, but not sticky.
3. Wrap tightly in plastic wrap and let the dough sit for 30 minutes at room temperature.