Classic Dumpling Wrappers

Preparation

Make dough

Pour flour into a mixing bowl and make a well in the center. Put a pinch of salt and water into the center of the well and mix, incorporating the flour with the water until loosely combined. Knead dough until smooth, around ten minutes. Wrap the dough in plastic wrap and rest for 30 minutes.

If using rolling pin

Dust a work surface with flour, then cut dough into four pieces. Roll each piece into a small log. Cut the log into 1-inch pieces, then toss a generous amount of flour on them. Turn each piece cut side up and with the palm of your hand, press down to make a roughly flattened circle. Dust each side with flour and then with a rolling pin, roll around the edges to create a circular wrapper to the desired thinness. Cover with plastic wrap, so they don’t dry out.

If using a pasta machine

Lightly dust a work surface with flour. When your dough is ready, take out of plastic wrap and cut in half. Use your fingers and create a rough rectangle with your two halves the size of a 3x5 index card (it doesn't have to be exact) and put dough through your pasta machine at the lowest setting. Take your flattened rectangles and fold each into thirds, use your fingers again to create same rough 3x5 rectangle shape once again (the Italian grandmas say this step improves the texture/elasticity of the dough so I happily oblige). Put your dough rectangles through the pasta machine at its lowest setting.

Increase the pasta machine setting by one, then run your flattened pasta dough through again. Repeat this step, increasing the setting by one and running your dough through until you're at the 5th or 6th setting of your pasta machine (depending on how thick or thin you like your wrappers). Every machine is different but the dough should be about the thinness of an index card.

Generously dust your dumpling wrappers with flour on both sides of your dough. Take a 3.5 inch round cookie cutter and firmly press and twist on your sheet of dough to cut out individual wrappers, you should be able to get around 12.
(Optional) To maximize dough, you can repeat this process with your remaining dough scraps. Just knead back into a ball and flatten into a rectangle with your fingers. Start again with the lowest setting on your pasta machine and flatten the leftover dough. Continue this process until you get to setting 5 on your pasta machine. Again, cut individual wrappers out of the dough.