Measure the flour and salt into the bowl of an electric stand mixer fitted with a dough hook.

Slowly add the boiling water.

Keep mixing until all of the water is incorporated.

Add more water as necessary until the mixture comes together into a dough.

Knead on low-medium speed for 5-10 minutes, or until the dough is soft and smooth.

Divide the dough into two pieces.

Shape both pieces of dough into a ball.

Use your thumbs to poke a hole in the centre of the dough to create a bagel or donut shape.

Cover each piece of dough with cling film.

Set the dough aside on the kitchen counter for about 30 minutes to rest.

Lightly flour your work surface.

Unwrap the cling film from the dough.

By this stage, the dough should be moist and sticky on the surface.

Cut into the dough so that it is now a long log in shape.

Roll the dough lightly in the flour so that it is no longer sticky.

Cut small pieces from the dough, about 15 g/0.5 oz each.

Roll each piece of dough into a ball, and roll out the dough into a round shape measuring about 10 cm/4 inches in diameter.

Ideally, the edges of the dough should be thinner than the centre, but it is fine if dumpling wrapper is the same thickness all over. In which case, you could also roll out the dough into a thin sheet and use a cookie cutter to cut out rounds from the dough. You can also use a pasta machine to roll out the dough (see Kitchen Notes below).