To make the pot sticker wrappings: in a large mixing bowl, combine the flour and water and knead the dough for about 5 minutes (don’t worry about lumps) then cover the bowl with a damp cloth and rest for one hour.
To make the pot sticker filling: in a big round flat-bottomed wok (with glass lid) over medium heat, heat two tablespoons oil and fry the onion until soft and translucent, add the garlic and fry until fragrant, then add the shredded cabbage, grated carrot and finely chopped mushrooms, and stir well to combine for five minutes or so. Pop the lid on and cook for another 5 minutes until the cabbage and carrot are soft, stirring occasionally if needed.
Transfer the pot sticker filling to a large mixing bowl, then add the ground chicken, soy sauces, Shaoxing wine, sesame oil, white pepper, sugar, and one tablespoon of oil, and using a pair of large chopsticks, stir the filling in one direction for about five minutes or so until it takes on a paste-like texture. Refrigerate until needed.
To make the pot stickers: sprinkle a little flour on your kitchen work surface and a tray, then divide the ball of dough in two or four equal pieces (depending how large your work space is), roll out one piece (keep the other piece/s in the bowl, covered with the damp cloth) and use a 7cm pastry ring to cut out circles, rolling up whatever dough scraps are left into a small ball, which you can join to the large ball of dough.
Holding a pastry round in one hand, scoop a heaped teaspoon of pot sticker filling onto the centre of the circle, then pull one side over to join the other side then press the rims together, or if you like fold the edge of the dough to create a pleating pattern.
Place the finished dumpling on the floured tray, bottom down, pleated rim up, pressing it a little to create a flattish bottom, then repeat until you’ve filled all rounds, then do the same with the other piece(s) of dough until you’ve finished the dough.
To cook the pot stickers: in a clean flat round-bottomed wok, over medium heat, heat two tablespoons of oil, and, working quickly, brush any excess flour off the dumpling bottoms and use a fish slice to transfer 8 dumplings, one at a time, into the wok, bottom down, ensuring they’re not touching and there’s room to turn them.
Fry the pot stickers until the bottoms are crispy and golden brown (taking care not to let them burn), then work quickly with tongs to turn each dumpling over onto its side, one at a time, to fry one side. Once done, you have a choice of steaming them immediately and thus leaving one side of each dumpling un-fried – or, you could do as I like to do for crunchier pot stickers and fry the second side before steaming.
To steam the pot stickers: slip on some oven mitts, stand back a little, hold the wok lid up so as to shield yourself from any splutter, add 90 ml/3 oz of water to the wok, then quickly put the lid on the wok to steam the dumplings. When you can see that the water has steamed off, uncover, continue to fry for a minute then transfer the dumplings to a rack. Repeat until you’ve cooked all dumplings.
Serve immediately with your favourite dipping sauces, hot sauces and chilli oil.
Note: any leftover pot sticker filling can be frozen or is fantastic stir-fried with noodles or rice.