All-Purpose Flour (2 cups)
Salt (1/2 tsp)
together into a large, wide bowl. To start, add
Water (1/4 cup)
. Mix to form a dough, switching to your fingers when it becomes too difficult.
Add as much of the remaining
Water (1/2 cup)
as you need to gather all dry ingredients into the dough. Dough should be very stiff and not sticky. Form dough into a ball and leave it in the bowl.
Cover with a damp cloth and let dough rest for an hour.
Once dough has rested, remove it from the bowl and knead for 5-10 minutes until dough is fairly smooth.
If you have a pasta crank, run a small piece of dough through it until it is a long and very thin about 4-5 inches wide. If you do not have a pasta crank, roll the dough as thin as you can with a rolling pin on a floured surface.
Use a round cookie cutter or biscuit cutter about 3 inches in diameter to cut out your wrappers. Dust each side generously with flour, which will allow you to stack the wrappers without them sticking.
Wrap stack of wrappers tightly with plastic wrap and refrigerate until you are ready to add the filling.