Put flour in a large bowl. Add boiling water and stir with chopsticks. Let the dough cool a bit so it can be handled.
Knead the dough on a cutting board for 3-4 minutes by hand. Use a bit of flour if the dough sticks while kneading. Let rest, covered with plastic, for 30 minutes.
Divide the dough into two pieces. Then roll them out into two 12" (30 cm) long logs, and cut into 12 pieces per log. Take a small piece of dough, flatten into a small disk by hand, and role out into a flat 4" round with a rolling pin. Dust Katakuriko starch over dough whenever it sticks. Dust the rolled rounds with more starch when wrappers are laid over each other. Cover the dough with plastic while working so it doesn't dry out.
