In a mixing bowl, combine all-purpose flour and salt. Gradually add boiling water while stirring with chopsticks or a fork. Mix until a dough forms, then knead for 5-7 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.

Filling Preparation

Prepare the Filling

In a large bowl, mix together ground pork, chopped shrimp, diced Lup Cheong, green onions, minced garlic, minced ginger, soy sauce, sesame oil, and black pepper until well combined.

Potstickers Assembly

Assemble the Potstickers

Divide rested dough into small balls. Roll each ball into a thin circle. Place about 1 tablespoon of filling in the center of each wrapper. Fold in half and pinch edges to seal tightly.

Cooking Potstickers

Cook the Potstickers

In a large skillet, heat 2 tablespoons of oil over medium-high heat. Place potstickers in a single layer and cook until golden brown on the bottom (about 3-4 minutes). Add 1/4 cup of water to the skillet, cover, and steam for 5-6 minutes until cooked through.

Sauce Preparation

Make Garlic Aioli

In a bowl, combine mayonnaise, minced garlic, lemon juice, and salt. Mix until smooth.

Make Korean Chili Vinaigrette

In a small bowl, whisk together rice vinegar, Korean chili flakes, soy sauce, sesame oil, and honey until well combined.

Serving

Serve

Serve the potstickers hot, alongside garlic aioli and Korean chili vinaigrette for dipping.