Peking duck wrappers

Dissolve the salt in the just-boiled water and pour it slowly into the flour, stirring with chopsticks.

Cover with plastic film and let sit 10 minutes to cool.

Gather into a dough, scraping the bottom of the bowl, turn out and knead about 5 minutes until smooth, adding flour if sticky.

Cover and rest 30 minutes.

Poke a floured finger through the middle and stretch into a big ring; cut it open and roll the two strips longer and even.

Divide into 32 even pieces, sprinkle with flour and flatten each; keep covered with a bowl so they do not dry out.

Roll each piece into a round wrapper.

Stack eight wrappers, oiling between each layer; flatten by hand, then roll the stack to 5 to 6 inches across.

Set on a plate over boiling water and steam on high heat for 15 minutes, until transparent and cooked through.

Discard the mushy top layer and split the wrappers apart while still hot.

Mark around a small round lid and cut each stack round with scissors.

Serve beside Peking duck, or keep in a plastic bag or freeze; steam from frozen on high heat 20 minutes.