Mix all the ingredients together and let sit for 5 minutes for the flour to soak up the moisture
Knead the dough until smooth and shiny, about 5 mins
Cover and let the dough rest for at least 15 mins (up to 1 hour) to loosen up
From here you can choose one of the following methods to shape your dough
Using a rolling pin or a pasta machine
Roll all of the dough to 2-3mm(1/8″) thick cut them into shape with a mug, or any round-shaped cup that’s roughly 7cm(2.75″) in diameter.
You’ll be making less than 36 wrappers with this method as there will be leftover strips of dough.
Evenly divide the dough into 36 small pieces, each of them roughly weighs 7 grams and roll them out individually to 7cm(2.75″) in diameter, 2-3mm(1/8″) thick with a rolling pin or a pasta machine.
Cover the dough you’re not working on with a towel so they don’t dry out
Dust each wrapper generously with flour or corn starch if you’re stacking them up, or they will stick miserably together.
Dumpling wrappers freeze and keeps in the fridge well. Dust, stack and freeze for up to 1 month, and defrost before use or keep in the fridge for up to 1 week.
If using method 1, the leftover dough can be cut, cooked and turn into noodles!