Dumpling skins

• 2 cups (240 g) sifted plain flour
• ½ teaspoon salt

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 fo