Mix the 2 tablespoons of cold water and kuzu together to dissolve. Add the remaining water to the dissolved kuzu. Place the flour in a mixing bowl and slowly mix in the water forming a ball of dough. Knead the dough for 3 to 5 minutes into a stiff dough. Divide in half. Flour a board and roll out into a thin sheet. Take a round cookie cutter or jar top about 2 1/2 to 3 inches in diameter and cut out circles. Fill with your favorite stuffing ingredients before steaming or boiling. The wrappers may be dusted with either rice flour or arrowroot flour and frozen for later use.
Yields 35 to 40 wrappers, 7 to 8 per person
0g fat (4% calories from fat),