Add flour to a large mixing bowl.
Heat water to just below a boil, then slowly add water to the flour.
Whisk together using a fork or chopsticks until a shaggy dough is formed.
Next, use your hands to knead the dough into a ball with very little (if any) flour remaining in the bowl. (If the dough is too hot for your hands, allow it to cool first.)
Cover the bowl with a kitchen towel and rest for at least 30 minutes, up to one hour.
Once the dough is rested, remove it from the bowl and place on a clean surface.
Divide the dough in half.
Using a rolling pin, gently roll the dough out until you have achieved a very thin, even sheet. The thinner the dough, the easier it is to fold into a dumpling.
The dough shouldn't stick to the roller or to the surface, but if it does, just sprinkle more flour to prevent sticking.
Tip: If you own a pasta roller/sheeter, this is a very useful tool for achieving a uniform thickness. Feel free to run your dumpling dough through the pasta machine.
Once you have a thin sheet of dough (about 1/16th of an inch thick), use a large circle cookie cutter or another sharp circular object to cut out circles that are roughly 3-inches in diameter.
Do this until all of the dough has been cut.
Take any dough scraps and combine them together, then roll out again, and repeat until all dough is used up.