I took a class this evening in how to make Chinese dumplings (steamed, boiled or pan-fried, the pan-fried ones are what are usually called pot stickers.)
We spent nearly an hour rolling out dough and filling dumplings, then cooked and ate them, with a variety of sauces.
One thing we did not get was a recipe for making the dough.
Looking on the Internet, the recipes are all fairly similar in the proportions of water to flour, differing mainly in what temperature water to use.
I see recipes that call for cool water, recipes that call for hot water and recipes that call for boiling water.
Boiling water, as I understand it, will set the starch in the flour, possibly making a more easily rolled dough. (They need to be rolled out very thin, about 1/32 of an inch thick.)
Have others made pot sticker dough?