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Mix flour and water: Place flour in a bowl and slowly add water while mixing with chopsticks until shaggy. When most of the flour is hydrated, begin bringing it together by hand. If dry flour remains, knead it in or add a tiny splash of water.
Adjust moisture based on climate: In summer, make the dough slightly firmer. It will soften as it rests. In winter, make it slightly softer and ensure full hydration.
First rest (about 10 minutes): Let the dough sit briefly after mixing. This allows water to absorb into the flour.
Knead and rest again: Knead the dough until cohesive, then let it rest longer, about 20–30 minutes.
Final knead: Knead again until the surface becomes smooth and slightly springy. When you press the dough, it should slowly bounce back.
Rolling & Shaping: Roll into logs about 1 inch thick. Cut into ½-inch pieces, rotating the log to keep them even. Lightly flour and press seam-side up into small pucks.
To roll wrappers: Rotate the dough continuously, thin the edges, and keep the center slightly thicker.
Wrapping & Cooking: Fill with your preferred filling. Boil until dumplings float, then cook another 1–2 minutes. Serve with black vinegar and minced garlic.