Measure and sift the flour into a mixing bowl.
Add the salt to the boiled water and mix until dissolved.
Slowly, add the water to the flour, stirring with a fork or spatula. The dough will start to get clumpy and sticky. When it starts to form large balls/clumps, get in there with your hands, and form it into a ball. Place the dough on a clean and dry surface and knead it into a ball. The dough should begin to look smooth (it will be spiky and moist if there is too much water or dry and brittle if there is not enough). The key is the hot water. The dough will feel airy at first and like it won't stick together. Once you start kneading the hot water in it starts to pull together. Continue for about 10 minutes.
Cut the dough in half and then roll out into two long logs about 1.5 inches in diameter. Wrap in plastic wrap and let sit for 30 minutes.
Sprinkle your work surface with potato starch, unwrap the logs and cut them into 12 pieces. Take the pieces that are larger and rectangular in shape and cut them in half, making smaller square-sized pieces until you have 40 to 45. Cover with a damp towel.
Take one of the small pieces, roll it into a ball in the palm of your hand, and press it into the work surface. Use a rolling pin to roll it into a circle, rotating the dough 90 degrees and flipping it over until it is larger than 3 inches.
Take the cookie cutter and cut out a perfect circle. Sprinkle with potato starch and stack the wrappers, making sure to keep them covered with a damp towel. Once all of the dough has been rolled out, wrap them in plastic wrap and refrigerate for up to 4 days.