Add all purpose flour to a mixing bowl.
Mix freshly boiled water from a kettle with cold tap water to make ¾ cup (180ml) of hot water. Use an instant read digital thermometer to get the water to 120°F (50°C). Add either more hot water or more cold water to get the right temperature.
Pour the water over the flour.
Use a fork to mix the flour and water together until the water is absorbed and little pieces of dough start to form.
Then use your hands to keep mixing the dough and use your fingers to gather up all the flour and little bits from the bowl and form it into a ball.
When you have a firm ball with no bits left behind, transfer the dough to a lightly floured surface and knead it for about 3 minutes, until the dough is fairly smooth and not sticky.
Place the ball of dough into a bowl, cover with a lid or damp towel and leave to rest for 60 minutes.
After 60 minutes cut the dough into four parts.
Take one of the parts and roll it out on a lightly floured surface until you have a thin sheet. Lightly dust the dough with flour while rolling it out to prevent your rolling pin from sticking.
Use a cookie cutter to cut out circles in your thin sheet of dough.
Then roll out the leftover dough and cut out more circles.
Repeat until you don't have enough dough to cut out another circle.
Then gently roll out each of your circles until they are thin and round. They don't have to be perfect circles. If needed, use a light dusting of flour to prevent sticking.
Place them onto a parchment lined baking sheet.
Repeat the process with each of the other three pieces of dough, until all the dough is used and you have around 30 dumpling wrappers.