All-purpose flour, 320 grams
Warm water, 175 grams. The heat helps the dough relax.
Mix flour and water in a bowl.
Knead until smooth and even.
Cover and rest.
Make a long dough log, about 1.5 inches thick. I like starting by turning the dough ball into a giant donut shape, then cutting it to make the log shape.
Cut into about 1 inch long shape.
Roll dough into balls, then press flat, and using a rolling pin to roll it out flat on floured surface.
Short rolling pins make this easier.
Don’t leave the dough out too long. It’ll dry out and get tough.
Use the wrappers immediately.
Once wrapped, freeze the filled and wrapped dumplings.