To make the dough for the dumpling wrapper, combine the flour and water and knead it until it is a smooth dough. Cover the dough with a damp cloth and let it rest for about 20 minutes.

Roll out the dough on a floured surface into a thin sheet. Use a cookie cutter and cut out small pieces of circles. Alternatively, you can use a tortilla press! Divide the dough into golf ball-size balls. Split a sturdy resealable plastic bag down the sides and place one ball in between the two sides. Place in the tortilla and press into a perfect thin round of dough.

To assemble the pot stickers, place one wrapper on your palm and add 1 teaspoon of the chicken mixture in the center. Do not overfill the dumplings.

To seal the dumpling, take some water in a small bowl and dip your index finger in. Now, with the help of your wet index finger moisten the outer edges of the wrapper. Fold the dumpling properly in order to form a half-moon shape. Seal tightly by pressing in the middle and on the seams. Repeat previous steps until the filling is used up.

To cook potstickers, steam them for about 10 minutes (don’t open the steamer while they’re cooking!).

Heat the oil in a skillet over medium-high heat. Add the dumplings in a single layer and cook until the bottoms turn light brown, which will take 2 to 3 minutes.

Serve immediately or flip the dumplings over and fry to crisp up the other side if you like.

Drizzle some chili oil on top. Serve these delicious chicken dumplings warm with your favorite soy dipping sauce recipe.