Fresh Dumpling Skins

Directions

1. 1
   Sift together the flour and salt.
2. 2
   Pour 2/3 cup water in a bowl and add the flour a little bit at a time, mixing with each addition.
3. 3
   Continue mixing until the dough is completely mixed and stiff.
4. 4
   Wrap in a damp cloth and let sit for about 30 minutes.
5. 5
   To roll out the dough, prepare a lightly floured surface.
6. 6
   Pinch off small pieces and make them into round balls to roll out flat with a rolling pin.
7. 7
   Alternately, roll the dough into small, sausage-shaped rolls and slice them before rolling them into flat circles.
8. 8
   Each circle should be about 2 1/2 to 3 inches in diameter.
9. 9
   Use to making dumplings.
10. 10
    If you are preparing the skins in advance, store by stacking each circle with a little bit of flour between each skin, wrapping the whole stack tightly with plastic wrap.
11. 11
    Refrigerate for no more than a week.
12. 12
    You may also freeze the skins, but be sure to defrost in the fridge overnight before using.