Combine lukewarm water with flour in batches, using a spatula to mix with a cutting motion.

Press the crumbly mixture with your hands to form a cohesive dough.

Add a bit more water if needed to achieve a tender consistency.

Flour your work surface and hands, then knead the dough until smooth and elastic.

Adjust the consistency of the dough with flour as needed.

Wrap the dough in plastic wrap and let it rest for at least 15 minutes.

Prepare the filling while the dough rests.

Flour the work surface and a rolling pin.

Cut the dough in half, roll each piece into a ball, and press flat.

Roll out the dough thinly, back and forth and side to side.

Roll the dough diagonally at the end to achieve a square shape.

Cut out circles or squares from the thin dough using a cup or knife.

Use leftover bits in soups or ramen.

For wonton dumplings, make the dough as thin as possible and cut into squares.

Fill the skins after they are cut and they'll be very stretchy and easy to handle.

Seal gyoza and wonton dumpling skins tightly around the filling.

Boil or cook the filled skins just before serving.