Dumpling Wrappers

In a bowl, combine the flour and water. Stir until all the liquid is absorbed, then use your hands to gather up the dough. Transfer the dough to your work surface, adding a little flour if necessary to keep the dough from sticking, and knead for 3 minutes. Return the dough to the bowl and cover it with a damp towel or a lid. Let rest for 30 to 45 minutes.

Remove the dough from the bowl and make a hole in the center to create a donut shape. Stretch out the hole until the dough forms a large ring about 1 to 1 1/2 inches (2.5 to 4 cm) thick.

Using a knife, cut off five pieces of dough that are about 14 grams each (about 1 heaping tablespoon). Return the remaining dough to the bowl and re-cover.

On a lightly floured surface, roll one of the pieces of dough into a ball. Flatten into a disc about 1 1/2 inches (4 cm) in diameter. Using your right hand, roll a small rolling pin over the entire surface of the dough, never lifting the rolling pin. Use your left hand to rotate the disc 90 degrees and repeat the rolling process, brushing the rolling pin with a little flour if it is sticking to the dough. Continue until you have rotated the dough completely twice (eight 90-degree turns).

Repeat the rolling and turning, but this time roll the pin only over the half of the dough closest to you. Continue until you have again rotated the dough completely twice.

Finally, repeat the rolling and turning again, but this time rolling the pin only over about 1/2 inch (12 mm) of the edge of the dough. This ensures that the center of the of the wrapper is slightly thicker than the edges, which will make it less likely to break. The wrapper should be between 3 1/4 and 3 1/2 inches (8 to 9 cm) in diameter.

Lightly brush the top of the wrapper with flour, set aside, and cover with a towel. Roll out the remaining 4 pieces of dough and use them to assemble dumplings or potstickers before rolling out the remaining dough. Makes about 35 to 40 dumpling wrappers.

Recipe courtesy of Lisa Lin