Fresh Dumpling Skins

1. 1

   Sift together the flour and salt.

2. 2

   Pour 2/3 cup water in a bowl and add the flour a little bit at a time, mixing with each addition.

3. 3

   Continue mixing until the dough is completely mixed and stiff.

4. 4

   Wrap in a damp cloth and let sit for about 30 minutes.

5. 5

   To roll out the dough, prepare a lightly floured surface.

6. 6

   Pinch off small pieces and make them into round balls to roll out flat with a rolling pin.

7. 7

   Alternately, roll the dough into small, sausage-shaped rolls and slice them before rolling them into flat circles.

8. 8

   Each circle should be about 2 1/2 to 3 inches in diameter.

9. 9

   Use to making dumplings.

10. 10

    If you are preparing the skins in advance, store by stacking each circle with a little bit of flour between each skin, wrapping the whole stack tightly with plastic wrap.

11. 11

    Refrigerate for no more than a week.

12. 12

    You may also freeze the skins, but be sure to defrost in the fridge overnight before using.

* Per serving · 4 servings · Values may vary.

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