Combine flour in a medium bowl.

Gradually add boiling water while mixing with a wooden spoon until the mixture comes together.

Transfer the dough to a lightly floured surface and knead for 5 minutes until smooth.

Return the dough to the bowl and cover with plastic wrap.

Let the dough rest at room temperature for at least 1 hour, or up to 4 hours.

Turn the dough out onto a lightly floured surface and cut into 36 equal pieces (9 to 10 grams each).

Roll each piece into a ball.

Using a small, lightly floured rolling pin, roll out 1 ball of dough to a 1/8-inch-thick round.

Roll out just the outer edge until it is 1/16 inch thick and the wrapper is 3 1/2 inches in diameter.

Transfer the wrapper to a parchment paper-lined baking sheet and cover with a damp kitchen towel.

Repeat with the remaining balls of dough.