Basic Dumpling Wrappers

Directions

1. 1
   Put the flour into a medium bowl.
2. 2
   Slowly drizzle in the boiling water and mix with a wooden spoon until the mixture just comes together.
3. 3
   Turn it out onto a lightly floured surface and knead until a smooth dough forms, 5 minutes.
4. 4
   Return the dough to the bowl and cover with plastic wrap.
5. 5
   Let rest at room temperature for at least 1 hour or up to 4 hours.
6. 6
   Turn the dough out onto a lightly floured work surface and, using a sharp knife, cut it into 36 equal pieces (9 to 10 grams each).
7. 7
   Roll each piece into a ball.
8. 8
   Using a small, lightly floured rolling pin, roll out 1 ball of dough to a 1/8-inch-thick round, then roll out just the outer edge until it is 1/16 inch thick and the wrapper is 3 1/2 inches in diameter.
9. 9
   (To hold the filling properly, the wrapper should be slightly thicker in the center than at the edge.)
10. 10
    Transfer the wrapper to a parchment paperlined baking sheet and cover with a damp kitchen towel.
11. 11
    Repeat with the remaining balls of dough.