Mix the water and yeast together until yeast is dissolved. Mix the flour and salt together then add the water. Ball up and knead for about 12 minutes (for detailed instructions on kneading look at the dough part for the Gyoza). Once it's kneaded, ball it up and smooth it out; you don't want any major creases or cracks in it - all the gas from the yeast will escape and it won't rise properly.
  
 
 Step 2:

Place the dough in a lightly-oiled bowl, and set on a preheated stove for about an hour and a half. It has risen when it doubles in size and you can poke your finger in it and the indentation stays.

Take the dough and lightly dust flour on it. Put it on a warm surface, place a bowl over the top of it, and let it finish rising (bout 30 - 45 minutes.