Mix flour and salt together in a large bowl.

Pour hot water around the flour while combining the water and flour together with a fork or a spatula until the dough is shaggy.

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.

Roll the dough into a 10 inch cylinder, cut it into 4 equal sizes.

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).

Combine chicken, corn, scallion, soy sauce, cornstarch, garlic, sugar, and white pepper and set aside.

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)

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.

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.

As you work, keep your dough from drying out by covering the disks and rolled out wrappers with plastic wrap.

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).

Repeat until all the dough or filling is used up.

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.

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.