How to Roll Out Your Dumpling Skins

Using your hands, roll the dough into a long and even snake-like cylindrical shape until it is about 1 inch (2.5 cm) in diameter.

On a large wooden board or a clean work counter, use a knife to cut even, 1-inch (2.5-cm) segments of the dough.

Sprinkle a little flour on the board or work surface to prevent sticking (but don’t go overboard). Place each segment on the board with the cut part facing up (like a little stubby piece of firewood), and use the heel of your palm to flatten it slightly on the board.