In a bowl, combine flour and water, mixing to form a ball. Remove to a floured board and knead with palm of hand for about 3 minutes. Shape into a ball, cover with damp towel, and let stand for about 10 minutes. To shape and assemble, knead dough for about 3 minutes. Shape into a ball, cover with damp towel, and let stand for about 10 minutes. To shape and assemble, knead dough for about 3 minutes. Roll into a cylinder that is about 1-inch in diameter. Cut off ends, then cut into about 24 pieces, each 1/4-inch wide. With a cut side up, press dough down with palm to flatten. Roll with a rolling pin to make pancakes about 2-1/2-inch in diameter. NOTE: A pasta machine can be used to roll out dough. Roll to No. 4 setting on machine, or about 1/32nd of an inch. Cut dough with a 2-1/2-inch cookie cutter (or a glass, inverted tuna can, etc.) SOURCE: Adapted from "Chef Chus Distinctive Cuisine of China" Shared by Cate Vanicek