Put the flour and salt into a large bowl, add 2/3 cup (170 ml) water and mix with a wooden spoon until it starts to come together. Turn out and knead by hand for 5–10 minutes, until you have a smooth, elastic ball of dough – if the dough seems too sticky and soft, sprinkle with a little more flour and knead it in. Put the dough back into the bowl, cover with plastic wrap and leave it to rest for 30 minutes at room temperature.
Take a golfball-sized piece of dough and put on a cornflour-dusted surface. Use a rolling pin to roll out into a circle about 3 mm thick. Use a circular cutter or the rim of a mug to trim it into a perfect circle about 7.5 cm in diameter, returning the dough off-cuts to the bowl. Repeat until you have no more dough left. Stack the dumpling skins on a plate, dusting well with cornflour to stop them from sticking to each other. You can also interleave them with plastic wrap or baking paper to stop them sticking. Cover the whole stack with plastic wrap to prevent the dumpling skins from drying out. If you aren’t going to be using them immediately, keep them in the freezer for up to 2 months. (Before using, let the wrappers thaw completely: about 1 hour at room temperature, longer in the fridge.)
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