Thank you for the reply! I’m in Sweden so I guess I’ll have to experiment and adjust it for the plain flour we have here. So I’ll use a metric cup but will add the flour little by little so I can stop when I think it’s good!

I used American measured (240 ml). That being said, it’s important to observe the dough and adjust the water flour ratio during the kneading.
I actually developed this recipe when I was still living in China. After moving to the US, a lot of my dough measurements changed because the flour is very different from China (slightly higher gluten, water absorption rate is different). Also, when you’re measuring flour by cups, the weight changes a lot depending on how you pack the flour.
When you stir the water and flour together, it forms dough flakes at the beginning. There will be some dry flour once the water is fully mixed in, but you might need to add more water if there’s too much dried water left on the bowl. After start kneading the dough, it’s easier to add more flour if the dough turned out too wet (if it sticks to the bowl or your working surface a lot). Eventually it forms a dough that is not wet but also not too stiff (otherwise it’s hard to roll). The resting allows the gluten to relax, so you can roll it out later.

When we make wrappers at home, we do use plain flour instead of cornstarch. But if you buy commercial wrappers, they do use cornstarch. Next time you can try with cornstarch and I think it might work slightly better.
The wrappers tend to stick together regardless if leave them stacked together for a long time. The best solution is to make a dozen of wrappers at a time, then wrap them up. And make more wrappers.

I’m glad to hear you liked the recipe, and thanks for leaving a positive review! For dumplings made from scratch, you should be eating them out of the pot when they are the most fresh 🙂 My family back in China always eat it like that.
For veggie heavy dumpling fillings, I think these recipes are fun:
Vegan dumplings: https://omnivorescookbook.com/vegan-dumplings/
Carrot and egg filling: https://omnivorescookbook.com/carrot-dumplings