In a mixing bowl, combine the all-purpose flour and salt.

Gradually pour in the boiling water while stirring with a fork or chopsticks.

Add additional water 1 tbsp at a time if required or more flour if too sticky.

Once the dough is cool enough to handle, knead it on a lightly floured surface for until smooth and elastic.

Place the kneaded dough in a ziplock bag and set aside for at least 20 minutes. This will help relax the gluten and make it easier to roll out the wrappers.

After resting, roll a small marble size of down and flatten into a disc.

On a floured surface, use a rolling pin to roll out each disc into a thin, round wrapper. Start from the center and work your way out, turning the dough a quarter-turn after each roll.

Fill your wrappers with your favourite dumpling fillings. Fold the wrapper in half over the filling to create a half-moon shape, and then pinch and pleat the edges to seal the dumpling.

You can now cook the dumplings using your preferred method: I like pan-fried as a pot sticker dumpling but you can also steam.

Pan-Fry: Heat a skillet over medium heat with a bit of oil. Place the dumplings in the skillet, flat side down, and cook until the bottoms are golden brown. Then, add water to the skillet, cover, and steam until the wrappers are translucent and the filling is cooked.

Steam: Place the dumplings on a lightly greased steaming tray or parchment paper and steam for about 8-10 minutes, until the wrappers become translucent.