5 Divide the dough into small portions (approx. 2" diameter balls).

6 Using a pasta maker, roll one portion of dough through, starting at the lowest setting. Pass the dough through the rollers several times, increasing the setting each time -- you'll want to roll the dough as thinly as possible. (Note: If you don’t have a pasta maker, never fear! You can also do this step using a rolling pin.)

7 Cut the dough into rounds, approximately 3" or so in diameter. You can use a cookie cutter, if you have one, or a large mug/glass. Set the finished round aside on a floured surface.

8 Repeat with the remaining portions of dough.

Note: If you've got other people helping you, you may want to have them wrap the dumplings as you make the wrappers ... it's much more efficient. If for some reason you choose to make all the wrappers before proceeding to the filling step, cover the finished wrappers in saran wrap (lightly flour the saran wrap surface to prevent the wrappers from adhering to the plastic) to prevent them from drying out too quickly.