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Mix flour and salt together in a large bowl.
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Pour hot water around the flour while combining the water and flour together with a fork or a spatula until the dough is shaggy.
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Knead the dough in the bowl or on a flour dusted surface for 3-5 minutes until the dough is smooth, add small amounts of flour as necessary to keep the dough from sticking.
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Roll the dough into a 10 inch cylinder, cut it into 4 equal sizes.
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Roll the quarters into a 5 inch log and dust them generously with flour and loosely wrap with plastic or place inside a sturdy plastic bag (such as a freezer bag), allow the dough to rest at room temperature for 20 minutes (up to 2 hours, if making ahead, refrigerate the dough and allow it to come to room temperature).
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Combine chicken, corn, scallion, soy sauce, cornstarch, garlic, sugar, and white pepper and set aside.
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When ready to assemble, roll one log into an 8 inch long rope and cut the rope into 8 equally sized marshmallow shaped pieces of dough (keep the rest of the dough moist by leaving the rest covered or inside the bag)
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Dust your work surface with flour, place the cut ends into the flour and gently pat them down with your fingers into cookie shaped disks.
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Either use a tortilla maker (if you have one) or a small rolling pin to roll the disks into 1/8 inch thick wrappers, about 3 inches in diameter.
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As you work, keep your dough from drying out by covering the disks and rolled out wrappers with plastic wrap.
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Add a heaping teaspoon of filling to the center and seal it up: pinch the dough at 3 o'clock and 9 o'clock positions and bring them together, pinch them shut at 12 o'clock and 6 o'clock to form a little pouch (or you can either fold in half into a half moon or pleat them like the other potsticker recipe).
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Repeat until all the dough or filling is used up.
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When you are ready to cook them, preheat your frying pan on medium-high heat for a few minutes, add a teaspoon of oil and swirl to coat.
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Arrange half of the potstickers on the frying pan and allow them fry until slightly browned (about 3 minutes), add about 1/3 cup hot water, cover immediately, and steam for approximately 8-10 minutes until the pan stops sizzling, uncover and allow the potsticker bottoms to become crisp.