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For the Dough: Sift flour into a medium mixing bowl, slowly pour boiling water in flour while stirring with a wooden spoon.
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(Note: don't let the water cold before adding it to flour; it must be very warm in order to cook the starches.)
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Continue stirring till dough forms a ball.
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Remove dough onto a lightly floured work surface.
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While the dough is still quite hot, knead it till smooth.
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Roll it into a 1-inch wide cylinder and portion into 16 equal pcs.
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Roll pcs into balls; cover with a damp paper towel till ready to fill.
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For the Filling: In a medium bowl, combine mushrooms, cabbage, grnd meat, Chinese sausage, ginger, cilantro, chicken stock, oyster-flavored sauce, sesame oil, cornstarch and white pepper.
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Mix well.
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For the Dipping Sauce: In a small bowl, combine soy sauce, chili garlic sauce, black vinegar, sesame oil and sugar.
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Stir till sugar dissolves.
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Set aside.
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For the Dumpling
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Preparation: On a lightly-floured work surface, flatten a ball of dough with the palm of your hand.
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Using a rolling pin, roll it into a thin disk.
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Place a heaping Tbsp.
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filling into the center of the disk, bring the sides together and seal only the top, leaving opposite sides open and filling exposed.
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Place dumpling, seam-side up, on a plate, pressing down lightly to give it a flat base.
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Cover with a damp paper towel while filling the remaining dumplings.
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Place a 10-inch non-stick frying pan over medium heat till warm.
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Add in 1 1/2 Tbsp.
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of the oil, swirling to coat the sides.
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Place half of the potstickers, seam-side up, into pan.
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Cook till bottoms are golden, about 1 1/2 to 2 min.
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Add in 1 c. water; reduce heat to low and cook, covered, till all liquid is absorbed, about 5 to 6 min.
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Repeat with remaining potstickers, oil and water.
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This recipe yields 4 servings.
