In a mixing bowl, combine the flour and salt. Gradually add the boiling hot water while stirring with chopsticks to create a shaggy dough.

Once the dough has come together, use your hands to form it into a ball. Transfer the dough to a floured surface. It might feel too dry at first but this is normal.

Knead the dough for about 10 minutes until it becomes smooth and elastic. This step is crucial as it develops the gluten, making the dough stretchy and easy to roll. Wrap the dough in cling film and let it rest for about 30 minutes. This resting period allows the dough to relax, making it easier to roll out later.

After resting, poke a hole in the center of the dough ball and stretch it into a ring. Cut the ring in half.

Cut each half into small pieces, approximately 1.5 inches in size. The pieces don’t have to be perfectly uniform, as slight variations add character to homemade wrappers.

Lightly flour your work surface and roll each piece into a thin circle, turning the dough slightly after each roll to keep the shape even. Aim for a diameter of about 3-4 inches. Avoid stacking the wrappers, as they may stick together. If you need to stack them, ensure each wrapper is generously floured on both sides.