Chinese dumpling wrapper

 According to SoupedUp "Mandy":

400 g of (high protein) flour

210 g of water

1/2 tsp salt

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I convert this to 

3.2 cups flour

.89 cups water

1/2 tsp salt

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That's a pretty dry dough. Did I convert it wrong? I am thinking to try:

3 cups flour

1 cup water

1/2 tsp salt.

Mandy points out that after the mixture has rested for a half hour or so, it should be kneaded carefully for 5-8 minutes. She says "do your best" - meaning this is important.