All you need is two ingredients:

• 320 g of all purpose flour
• 3/4 cups + 2tbsp of VERY warm water

Here’s how to make the wrappers:

1. Prepare and measure your water – you want it to be hot but not boiling. If you have a thermometer, you can test the temperature to make sure it’s at around 120f. I’ve found that running my tap until it is absolutely steaming will usually get it there. You can also microwave your water in 10 second intervals to get it to temp, but it doesn’t have to be super precise. Again, you do NOT want boiling water, so just be careful.
2. Add flour into a large mixing bowl. Place a tea towel underneath your bowl to prevent it from moving, and then slowly add your water, mixing the flour with chopsticks with your other hand.
3. Once your water is fully incorporated, you’ll have a pretty shaggy dough. Abandon your chopsticks and start kneading with your hand until the dough is soft and smooth, about 7 minutes. The dough should be soft and slightly tacky but not sticky. It’s important to note that flour can be a jerk during different times of the year (cause of humidity and bla bla bla), which can affect the moisture levels in your dough. If you’re finding that it’s super sticky you can add a sprinkle of flour (just a bit at a time). Don’t add more water.
4. Cover with a damp towel or plastic wrap and leave it to rest somewhere warm for about 40 minutes.
5. Uncover your dumplings and knead softly for about a minute. If you find that it’s too sticky, you can add a little sprinkle of flour until it’s workable.
6. Pick up the entire round of dough and use your thumbs to make a hole in the middle of the dough, like a huge donut. Slowly stretch the hole out in your hands, rotating continuously until you have a huge hole in the middle like a long stretchy snake that’s about 1-inch round.
   
7. Cut the dough with a bench scraper, or a knife if you don’t have one so you have a long dough rope.
   TIP: Don’t cut all of your dough at once. It will dry out very quickly if you do, and you will be sad with your brittle and unworkable dough. Cut out 6-7 rounds of dough at a time, each measuring about 8g, and cover the rest of the dough snake with a damp towel or plastic wrap.
8. Working with one round at a time, use your palms to roll a little circle. Flatten the dough onto your counter by squishing it firmly with your palm. I use extra flour at this stage, which, you should also do if your dough is sticky at all.
9. Use your dowel to roll the dough out into a round shape – then, start rolling out the edges, turning the dough round 90 degrees, rolling outward only each time. Continue doing this until it’s about the size of your palm and you can see light through it.