5-6fl oz150-175 ml of boiled water (see note 1 & 2)
In a bowl, mix the flour and salt together.
Create a well in the middle (like you would when making pasta)
Add 5 fl oz of the hot water slowly, while mixing with a wooden spoon until flour forms clumpy bits. You can alternate mixing and pouring water, if that is easier.
Knead the dough clumps by hand to form one soft dough ball. If the mix is too dry, add a little more of the water (a little at a time). If the mix is too sticky, add a little flour (a little at a time).
By Food Processor
Process the flour and salt for a few seconds to mix.
In a steady stream, pour about 5 oz of the hot water while the processor is running. Add water until the mix starts to resemble very course crumbs.
When the dough is at this stage, add another tablespoon of water and turn it out onto the table.
Using your hands bring the flour clumps together to form a soft but firm ball of dough. Adjust water or flour as needed.
Whichever method you use to bring the dough together, You should have a dough that is soft, not sticky, and firm enough to hold it's shape.
Knead the dough further on the work bench for about 2 minutes. Use flour sparingly if the dough is getting sticky. The dough will look smooth at this stage and be a little stretchy/elastic.
You can let the dough rest like this in one big ball, or cut it roughly into four equal parts and knead each piece to form a dough ball.
Wrap the dough/dough balls tightly in plastic wrap (individually) or place it inside a zip-lock bag and seal it (push out as much air as possible) and let it rest for at least 1 hour or up to 2 hours.
You can use the dough immediately after it has been rested.
If you are using it the next day instead, place the dough in the fridge (sealed in bags) and return it back to room temperature before handling them.
Lightly dust your work bench and rolling pin with flour, and have a cotton sheet or a well floured area ready to place cut wrappers.
Roll out each piece of the dough (dusting lightly with flour as needed) as thin as you can. Alternatively, you can use a pasta rolling machine for this as well.
Once the dough has been rolled out, (make sure the dough is not sticking to the counter top), cut out the dumpling wrappers using a well floured biscuit cutter of 3.5-4 inches in diameter.
Re-knead the leftover dough and re-roll it once more (after resting it for 30 minutes at least) to cut out more dumpling wrappers.
Use them immediately with your choice of filling.
Note 1 - After reviewing a few different sources, I came up with this recipe. The amount of water changes depending on the brand of the flour you are using, the amount of protein in the flour and even the temperature. So keep in mind that you have to keep an eye out for the right consistency. The common amount of flour to water ratio is roughly 2:1Note 2 - Boil the water first, and then measure the required amount of water. Do not measure water first and then boil it, as evaporation = less water!Note 3 - If you are stacking the wrappers after cutting them out, they will require flour between each one to prevent sticking. (I stacked them up like that once and had to re roll it again as they all stuck together!). If you add flour between each wrapper, you tend to get a bit of flour sticking to the wrapper which is okay, but not ideal. The best way is to try and keep the wrappers separately or place a cotton sheet between each wrapper.