Instructions

Dissolve salt in water. Add 0.5 liter water to the flour and blend thoroughly. Do not add more water than is absolutely necessary. Add remaining water as slowly as possible in order to get as hard a dough as you can. If the dough is too soft, add more flour. Knead thoroughly. Harder dough is easier to fill. Chill dough while you make the filling.
Separate the dough into 2 portions. Form into long sausages, about 2.5 cm. diameter. Cut into slices of a cm. each. Form sections into balls and use rolling pin to form into round, flat skins about 3 inches diameter. If they are too thick, the jiaozi will be very doughy. Modify sizes of balls as appropriate.