Chinese dumpling wrappers

Instructions

1. In a large bowl, combine flour with salt. Stir well to ensure the salt is evenly distributed throughout the flour, setting the stage for fantastic flavor.
2. Gradually pour in warm water, mixing continuously with your finger. The heat will help hydrate the flour, forming a clumpy dough.
3. Cover the bowl with a clean cloth and let it rest for 20–30 minutes.
4. After resting, gently knead the dough on a floured surface for about 5 minutes, until it becomes smooth and supple. The texture should be very soft, and just slightly sweaty.
5. Divide the dough into two equal portions, cover and let rest for at least 30 minutes. This allows the gluten to relax, making it tamer to work with.
6. Take one portion and flatten it with your palm. Roll it out into a rectangle as thin as possible, using as much flour as you need to avoid it sticking. Don't hesitate to flour and flip it regularly.
7. Using your dough scraper, cut the rectangle dough into 12 squares.

Notes

• The long kneading step is crucial for developing the dough elasticity.
• Water temperature is important. Use boiling water for soft wrappers, and use room temperature for sturdier dough. Adjust based on your desired dumpling type.

Adapted from this original recipe