Combine all ingredients for Dough 1 in a big bowl. Mix the ingredients using a fork or spoon until shortening is cut into small pieces and covered with flour. Add more water if too dry. Knead just a couple of times until they stick together and then form into a ball and cover with plastic wrap or kitchen towel and set aside.
In a separate bowl, combine the ingredients for Dough 2. Mix well using your hands until a smooth dough is formed.
Roll Dough 1 into a rectangle about a half inch thick. Next, place Dough 2 in between two sheets of plastic wrap or parchment paper and roll into a rectangle about 2/3 the size of Dough 1. Place Dough 2 on top of Dough 1 covering two-thirds of the rectangle from the left side. Fold the third uncovered part (from the right) over the center part. Then fold the remaining third part (from left) over both layers, making 3 layers in total. (like folding a letter).
Turn and roll the back to its original size and then repeat the three-fold process. Then do this again for the third time. After the last fold, let the dough rest for 5-10 minutes so the gluten can relax and won't shrink back when rolled.
Roll the dough again into its original size(rectangle). Cut the dough into 2, lengthwise, then tightly roll each dough into 2 cylinders (like a jelly roll). Cut each cylinder into 12 equal parts, 20g each. Roll into balls. Place them on a baking sheet and cover with a wet paper towel or plastic wrap to avoid from getting dry.