Sift together the flour and salt. Make a well in the center and gradually add the boiling water, mixing with a spoon (it will look clumpy). Cover the bowl with a cloth and let it rest for 5 minutes.
Add 1 tablespoon of cold water to the dough, knead for about 2 minutes until combined and a ball has formed. Cover the bowl with plastic wrap and allow it to rest for 15 minutes.
Turn dough onto a lightly floured cutting board and knead until smooth, sprinkling additional flour as needed for 15 minutes. Tightly wrap the dough in plastic wrap and allow it to rest for 15 minutes.
Combine all filling ingredients. Cook a small amount of the filling in a frying pan, taste and season if needed. Set aside until ready to fill the potstickers.
Divide dough into two parts and roll each into a rope 1-inch in diameter and about 12-inches long. Make sure to keep the dough covered with plastic wrap until ready to roll to prevent dough from drying out.
Cut rope into 1-inch slices and roll into a ball. Lightly flour if sticky, then flatten and roll out each piece to a 3 ½-inch diameter circle, ⅛-inch thick. If you would like a more symmetrical circle, use a round biscuit cutter.
To assemble the dumpling: Place about 1-2 teaspoons of filling in the center of each wrapper. Fold the dough into a moon shape, pressing the edges together and making sure the filling stays inside. Create 8 small pleats on the side of the dumpling; make a small fold, then press the fold down to create the pleats.
Place potstickers on a tray dusted with flour; keep covered with a cloth.
To cook, heat a heavy 10-inch saute pan over medium-high heat until drops of water sprinkled on the pan sizzle and dry up. Add 1 tablespoon of vegetable oil to coat the bottom evenly.
Add enough pot stickers to fill the pan, arranging them closely together. Reduce heat to medium and pan-fry for 2 minutes, or until bottoms are lightly browned.
Add enough water (about ⅔ cup) to the pan until the potstickers are slightly less than halfway covered. Cover and cook for 6 to 8 minutes or until liquid has evaporated.
Remove cover and continue to pan fry until they can be moved around easily. Serve hot.
Recipe adapted from “The International Culinary Schools International Cuisine” Cookbook