Homemade Dumpling Wrappers (Gyoza)

To make the dough:

1. Measure the flour and salt into the bowl of a stand mixer fitted with a dough hook.
2. Slowly add the boiling water.
3. Keep mixing until all the water is incorporated.
4. Add more water as needed until the mixture comes together into a dough.
5. Knead on low-medium speed 5-10 minutes, until soft and smooth.
6. Divide the dough into two pieces and shape each into a ball.
7. Use your thumbs to poke a hole in the center of each to create a bagel/donut shape.
8. Cover each piece with cling film and rest on the counter about 30 minutes.

To roll out the wrappers:

1. Lightly flour your work surface and unwrap the dough (it should be moist and sticky).
2. Cut the dough into a long log.
3. Roll it lightly in flour so it is no longer sticky.
4. Cut small pieces, about 15 g each.
5. Roll each into a ball, then roll out into a round about 10 cm in diameter, ideally with edges thinner than the center. Alternatively roll the dough into a thin sheet and cut rounds with a cookie cutter, or use a pasta machine.

Kitchen notes: Using a pasta roller (e.g. a KitchenAid attachment), run 1/4 piece through the widest setting at least twice, then gradually decrease thickness. For potstickers use setting 4; for gyozas use setting 5. Recipe adapted from the Dumpling Sisters.