Dumpling Wrappers

In a large bowl, mix the flour and the salt.

Add the water. Using a fork, moisten the flour.

Once the dough starts to clump, knead with your hands until it is homogeneous and smooth. This step can be done directly in the bowl.

Then, cover the dough ball with a plastic wrap. Set aside at room temperature for 15 minutes.

Knead the dough again in the same bowl. Cover with the plastic wrap, and set aside for at least 45 minutes.

Divide the dough into 4 equal parts.

Sprinkle a work surface with cornstarch. Roll out each part of dough one at a time until they are thin (1mm). Add cornstarch if necessary.

Note: cover the parts that are not being kneaded with a plastic wrap so they don’t dry out.

Using a cookie cutter or a glass of 12 cm (4″) diameter, cut out as many wrappers as possible with each dough. Set aside, covered.

Note: you can gather up the scraps and knead again to make more wrappers, but no more than 2 times.

Repeat the last steps with the other dough parts until you get about 60 round dumpling wrappers.

Use the wrappers immediately or freeze them.