Whisk together dry ingredients and set aside. Bring water to a boil, then immediately remove from heat. After 5 seconds (count them!), gently stream the water into the dry ingredients, constantly stirring.
Once cooled to a comfortable temperature, use your hands to knead the mixture into a dough. If it’s too dry, add in a little bit more hot water. Making dumplings is an instinctive thing -- use your sense of touch to feel when the dough starts to become a unified mass. Once it has become unified, knead for another 3 minutes. The dough should be elastic and smooth, but not sticky.
Wrap the dough tightly in plastic wrap and let it sit for 30 minutes at room temperature. This hydrates the flour and makes the dough easier to handle.
Pinch off about 2 tablespoons of dough and roll between your palms to form a sphere. On a well floured surface, roll and press into a flat circular shape. The dough should be about 1- to 2-millimeters thick.
Continue to make about 30 dough wrappers, flouring liberally so wrappers do not stick to each other as you stack them, and wrap with plastic wrap. Alternatively, you can immediately use the dough to wrap dumplings, depending on your work flow.