For the water, if you are going to make water boiled dumplings, use cold water. If you are going to make steamed dumplings (pot stickers), use boiling water.

In a large mixing bowl, add the flour and salt and mix together, make a well in the center and stir the water in using a heavy spoon or a pair of mixing chop sticks. Use the minimum amount of water at first, mix until the dough forms into a ball.

Lightly flour your work surface and turn the ball of dough out onto that. Knead for 8-10 minutes until the dough is almost smooth.

Oil a mixing bowl, place the ball in the bowl and move and turn the ball to coat the ball with oil. Cover with plastic wrap and let the dough rest for 15 minutes. Turn the dough out onto your lightly floured work surface, knead the dough for 2-3 minutes to get a smooth dough. Place the dough back into the mixing bowl, cover and let rest for 1 hour.

Take the dough out of the bowl onto a lightly floured work surface, flatten ball and using your thumbs poke a hole through the center, and shape the 'doughnut' into a large circle.

Cut the circle in half, so you have two equal length 'logs'.

Roll each log to make a uniform size log, 3 cm in diameter (about 1 1/8 inch diameter). Now this is where a digital scale would come in real handy, cut a piece of the log off, say 1/2 inch, weigh it, you are looking for about 10 grams (0.35 oz), adjust the size of the cut you made and go with that. Cut the log into the sizes you determined (no need to weigh each piece, just weigh the first and 'guestimate' the remaining pieces. Lightly dust the pieces to keep them from sticking together.

Lightly dust the work surface again. Now, take one piece of dough and press it into a round disc, (now this is where some skill comes into play), using a rolling pin in one hand (just the solid wood one) and the dough in the other hand, rotate the wrapper after a roll, the wrapper should now be round, about 3 1/4 to just under 4 inches in diameter. If you are new to this, make 3-4 to gen the hang of it. Cover the wrappers with towel as you continue.

Ideally, two people would be perfect for this, one to roll and on to fill the dumplings.

After making your dumplings of choice, if you have left over wrappers, lightly dust each side with flour, stack, and place in an airtight bag and place in the freezer. To use again, just thaw at room temp for about 30 minutes until they are soft and use again.