Ingredients
Equipment
Method
- In a mixing bowl, combine 2 cups all-purpose flour and 1/4 teaspoon salt.
- Pour 3/4 cup hot water into the flour mixture and stir until a shaggy dough forms.
- Transfer the dough to a lightly floured surface and knead for 5 to 8 minutes until smooth.
- Wrap the dough in plastic wrap and let it rest at room temperature for 20 minutes.
- Divide the dough into four pieces, then roll each into a thin sheet about 1/16 inch thick.
- Use a round 3-inch cutter to cut circles from the dough sheets.
- Dust the cut wrappers lightly with flour to prevent sticking.
- Cover the wrappers with a damp cloth while you work to keep them from drying out.
Notes
Store uncooked wrappers in an airtight container with parchment layers in the refrigerator for up to two days or freeze for up to three months.