Preparation Steps

• In a large bowl, whisk together the gluten-free flour and salt.
• Gradually add the hot water, mixing with a wooden spoon or your hands until a shaggy dough forms.
• Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.
• Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
• Divide the dough into smaller portions and roll out each portion very thinly into a circle (about 3-4 inches in diameter).
• Cut out the wrappers using a cookie cutter or a knife.
• Brush the edges of the wrappers with a little water before filling and sealing.