Combine : In a large bowl, whisk together the flour and salt. Gradually stir in the cold water until a shaggy, dry dough forms. (For a food processor, pulse the flour and salt, then stream in the water with the machine running until a ball forms).

Knead the Dough: Turn the dough onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. It should feel firm and not sticky.

Rest the Dough: Shape the dough into a ball, dust lightly with flour, and cover with plastic wrap or a damp cloth.

Let it rest at room temperature for at least 30 minutes, or up to 2 hours. This step is crucial for easy rolling.

Shape the Wrappers: After resting, knead the dough for another minute.

Divide it into 4 equal pieces.

Roll each piece into a 1-inch thick log.

Cut each log into 1-inch pieces (you should have about 50 total).

Roll Out: On a floured surface, take one small piece of dough and press it flat.

Using a small rolling pin, roll from the center outwards, rotating the dough, to form a 4-inch circle. Aim for slightly thicker centers and thinner edges.

Keep the other dough pieces covered to prevent them from drying out.

Use or Store: Use the wrappers immediately, or stack them with a light dusting of flour or cornstarch between each layer to prevent sticking. Store in an airtight container in the fridge for 2 days or freeze for up to 2 months.

Don't Skip the Rest: Letting the dough rest is essential. It relaxes the gluten, making the dough pliable and much easier to roll out thinly without shrinking back.

Freeze for Future Feasts: To freeze, dust each wrapper generously with cornstarch, stack them in small piles, and place them in a freezer-safe bag. They can be used directly from the freezer.