Homemade Gyoza Wrappers

1. Gather all the ingredients.
2. Accurately measure the flour: if you don't have a scale, stir the flour, scoop it into a 1-cup measure and level off - about 4.25 oz (120 g) per cup. Put into a medium bowl.
3. Sift the flour into a large bowl.
4. Add the salt to the just-boiled water and mix until completely dissolved.
5. Add the just-boiled water into the flour little by little, stirring with a rubber spatula, then use your hands to form a ball. If still separated, add ½ Tbsp water at a time until it forms.
6. Transfer to a work surface and knead for 10 minutes.
7. The dough will be much smoother. Cut it in half.
8. Shape each half into a long log about 1½ inches in diameter and wrap in plastic wrap. Let sit 30 minutes.
9. Unwrap. Dust a little potato starch on the surface and cut each log crosswise into about 12 pieces.
10. Cover the dough with a damp kitchen towel at all times to prevent drying.
11. Form each piece into a ball.
12. Press the ball onto the work surface.
13. Using a rolling pin, roll out the dough but do NOT flatten the top and bottom edge - a trick for a nice round shape.
14. Rotate the dough 90 degrees and repeat, rolling out to a thin circle.
15. (Optional) For perfectly round wrappers, press down a 3-inch (8 cm) cookie cutter and remove excess dough; re-roll scraps and repeat.
16. Sprinkle each wrapper with potato starch and stack them, keeping covered with a damp towel. Once done, wrap the wrappers in plastic wrap and freeze or refrigerate until ready to use (3-4 days refrigerated, up to a month frozen; defrost in the fridge before use).
17. To make gyoza, use the wrappers as directed in your gyoza recipe.

Notes: Measure flour accurately with a scale. Adjust water as different flours absorb differently. You should be able to make 38-42 thin 3-inch wrappers from all the dough.