Prepare the potsticker wrappers (hot water dough) using a bread machine: Place the flour in the mixing bowl. Pour in 1/2 cup hot water (160°F/70°C) and start mixing. Add 2 1/2 tablespoons cold water and knead for about 10 minutes until the dough is well combined, not sticky, and elastic. It doesn't need to be perfectly smooth. Remove the dough, place it in a plastic bag, and let it rest for 15 minutes. Resting makes the dough softer and easier to roll out. While waiting, you can prepare the filling.

Roll each dough disc into a thin potsticker wrapper. If you have a pasta machine, you can use it to help roll out the wrappers.

Prepare the filling: Wash and thoroughly dry the chives and green onions. Wait to chop the green onions and chives until you are ready to mix them into the filling, just before wrapping the potstickers.

Mix the ground pork with grated ginger and rice wine in a bowl. Stir until the mixture becomes sticky, then add the remaining ingredients.

Add the seasonings to the sticky pork mixture and mix well. Chill the filling in the refrigerator to firm it up, which makes wrapping easier.

Prepare the shrimp: Remove the veins, rinse, and pat dry. Chop the shrimp and mix into the pork filling, then refrigerate. Once the wrappers are ready, add the chopped green onions and chives to the shrimp and pork filling and mix well.

To wrap the potstickers: Scoop some filling into the center of a wrapper. Press the filling gently to shape it into a log. Leave a border around the edge of the wrapper. Each finished potsticker (with filling and wrapper) should weigh about 1 ounce (28 grams); you can use a kitchen scale to check.

Place the half-sealed potsticker on the work surface. Pinch the sealed edge at both ends and gently pull outward, then press down to seal. This will give your potstickers a nice, plump shape.

To pan-fry the potstickers: Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Arrange the potstickers closely together in the pan so they stick together when cooked.

After adding all the potstickers, pour the flour-water mixture over them. Once it comes to a boil, reduce to medium-low heat and cover with a lid. This steams the tops while frying the bottoms. Do not lift the lid during this time to keep the steam in and prevent the wrappers from drying out. (A glass lid is helpful so you can see inside.)

When the bottoms are golden and crispy, turn off the heat. Place a plate over the skillet and invert the potstickers so the crispy side is up. Serve immediately!