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Ingredients
2 cups of all-purpose flour
salt
1/2 cup of boiling water

Directions:
1. Sift flour into a large bowl and stir in a 1/4 teaspoon of salt.
2. Add about 1/2 a cup of boiling water, little by little, using chopsticks to stir, until you can form the mixture into a ball. Depending on the weather, you may need to add a little bit more water to reach this consistency.
3. Let the dough sit in the bowl, covered with a damp cloth, for 1 hour.
4. On a floured work surface, knead the dough for about five minutes, or until it is smooth.
5. Shape the dough into a long log, and cut the log crosswise into 40 slices. The trick here is to get the log as cylindrical as possible, as this will help in shaping your wrappers into nice circles later on.
6. To maintain similar size in your pieces, cut the log into 4 equal pieces, and then cut each of those pieces in half, and so on.
7. Dust each cut side with additional flour (this help prevent the surfaces from drying out).
8. Also, make sure you are using a very sharp knife to cut your log, as this will help you maintain the circular shape of your slices (otherwise they kind of mash down and turn into ovals, which is okay, but will be harder to roll out into circular wrappers).
9. Roll each piece of dough into a 3-inch disk, making the outer edge thinner than the center, then dust it liberally with additional flour, and stack them (the flour will help keep them fresh and prevent them from sticking to each other).
10. Wrap the stack tightly in plastic wrap until ready for use.
After use, if you have remaining wrappers, rewrap them in plastic wrap and put in the refrigerator.

Shhhh, don’t tell!–If you want an easy way to cheat and get perfectly circular wrappers, grab a circular cookie cutter that is 3- to 3.5-inches in diameter, roll out your dough to a slightly larger size, and use the cutter to cut out a perfect circle.

http://www.lafujimama.com/2009/08/time-to-wrap-things-up-homemade-gyoza/

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