Advice needed re dumpling dough

[EatYourVegetables]

I need advice. Tl;dr: will the plain flour-salt-water dough ok if it’s been sitting on the side for 6h, or do I need to make a new batch?

Long version: I was making potsticker dumplings for lunch. The recipe says make the dough (just flour, salt, water), knead it, let it rest for 1/2h and then make the dumplings.

My DC fell off the scooter and got injured while the dough was resting and we ended up eating pasta for lunch as I needed to tend to DC and couldn’t dedicate the time to the dumplings.

I’m now planning to do them for dinner. Will the dough still be ok or do I need to make a new batch? It’s been sitting in a ball a bowl in a cold storage room. It seems elastic when poked with a finger, but has a bit of a crust.

Thank you in advance!

I think it will be fine, probably better.

Thanks!

An update: it WAS completely fine, possibly better (less sticky to work, but it might be that I used less water than usual this time). I kneaded it for a bit to get the outside crusty bits softer.