Divide dough into 4 sections, and each section into 8 small tablespoon-sized balls, making 32 balls total. On a well-floured work surface, roll each ball into a round 3 1/2- to 4-inches in diameter. Do not hesitate to add more flour to the dough if it becomes sticky. When rolling, try to keep the wrappers thinner on the edges and thicker in the center (otherwise, they will be too thick on the edges after wrapping). The wrappers will be about 1/16-inch thick on the edges, and 1/8-inch thick in the center. Dust front and back of rolled wrapper with more flour. Ideally, you would wrap as you go (a helper to wrap the dumplings would work well here), but alternatively you can stack the wrappers and keep under plastic until all of them are rolled out.