Mix & form the dough: In a large bowl, whisk together 500g all-purpose flour and 5g salt. Add 240ml water gradually, stirring with chopsticks to form flaky crumbs (no dry flour left). Knead by hand until the dough is roughly smooth (no need for a perfectly seamless surface—resting will make it easier to refine later).

First rest: Cover the dough with plastic wrap or a reusable bag, then let it rest at room temperature for 15 minutes. This allows the flour to fully absorb moisture, reducing resistance for the next knead.

Second knead & rest: After 15 minutes, dust the counter with a little flour. Knead the dough vigorously for 5 minutes until it becomes smooth and supple. Wrap it again and let it rest for another 15 minutes.

Third knead & rest: Repeat the kneading process—this third knead will make the dough highly elastic and less likely to tear. Let it rest one last time for 15 minutes. The "three rests, three kneads" is key: it relaxes the gluten, so the wrappers won’t shrink back when rolling or folding.

Divide into portions: No need to knead the dough again after resting. Roll it into a long log (about 3cm in diameter) on the floured counter. Cut into 8-10g pieces, then roll each piece into a smooth ball with your palms. Arrange the balls on the counter and cover with plastic wrap to prevent drying out.

Roll the wrappers: Take one dough ball and use a rolling pin to roll it from the center outward, rotating the ball as you go. Roll into an 8-10cm circle—keep the center slightly thicker than the edges. This prevents the bottom from breaking while boiling and helps lock in filling juices.

Store or freeze: Use the wrappers immediately for dumplings. For leftovers, arrange the wrapped dumplings in a single layer on a tray and freeze until firm. Transfer to a freezer bag for long-term storage—cook straight from frozen whenever you want!