With the food processor running slowly pour water in. As soon as it is all in, stop to feel the dough - it should feel slightly damp but not wet and should stay clumped when you pinch it together.
Process for another few seconds, until the dough forms into a rough ball.
Knead on the counter into a ball and place in a ziploc bag to rest for 20 minutes.
When ready to use, roll dough into a long rope about ½ thick. Cut into ¼ - ½ inch segments and roll these into circles.
Keep dough under a damp towel or paper towel while you are working on it so it does not dry out.
*if you do not have a food processor, combine flours and salt in a bowl and make a well in the center. Use a wooden spoon or bamboo rice paddle to stir the flour while you add ¾ cup boiled water in a steady stream. You want to evenly moisten the flour. When all the water has been added, you will have lots of lumpy bits. Knead the dough in the bowl to bring all the lumps into one mass; if the dough does not come together easily, add more water one teaspoon at a time.
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/miso-mushroom-dumplings/