Put the flour in a bowl, add the salt and mix well. Pour in the water gradually while stirring.

Knead the dough until you get a ball and the bowl is clean.

Transfer the dough to a smooth surface and work it for about 10 more minutes. When the dough is homogeneous and soft, wrap it in plastic wrap and let it rest for 2 hours. If you don't plan to make gyoza immediately, you can leave it in the refrigerator for the next day.

After 2 hours, rework the dough by forming a large cylinder, then divide it in two. Keep one part in plastic wrap or a plastic bag so it doesn't dry out and with the other, form a thinner cylinder by rolling.

Cut each cylinder into 14 equal pieces, for a total of 28 pieces, and sprinkle a little cornstarch on top. Slightly flatten each piece with your hand.

Take one piece, cover the others with a damp cloth or napkin and form a thin disc with a rolling pin. Try to make the inner part a little thicker than the outer part, this helps prevent the base from breaking when you put the filling.