Prepare the potsticker wrappers (hot water dough):

Combine the flour with 1/2 cup (125 grams) hot water (about 160°F) in a bowl. Add 2 1/2 tablespoons (40 grams) cold water. Mix until the dough comes together and is no longer sticky or powdery, and has some elasticity. It doesn't need to be perfectly smooth.

Let the dough rest for about 15 minutes. Place the dough in a plastic bag and let it rest for 15 minutes to soften. While waiting, you can prepare the filling.

Cut the rope into small pieces (dough portions) of about 10 grams each. Don't cut all at once to prevent them from drying out. Dust the pieces you are about to roll with a little flour, and keep the rest in a plastic bag to retain moisture.

Flatten each dough piece. Place the cut side down on the table and press it flat with your hand to form a small round disc. Lightly dust the surface with flour to prevent sticking.

Roll out the wrappers. Lightly dust your work surface with flour. Place your left thumb in the center of the disc and hold the dough with your fingers. Use a rolling pin with your right hand to roll from the edge toward the center, using your left thumb as a guide. After each roll, rotate the dough about 60-90 degrees and repeat. Continue this process (about 8-12 times) until you have a round wrapper. Apply pressure when rolling toward the center, and just roll back lightly when returning the pin. Repeat for all dough pieces to make potsticker wrappers.

Pan-fry the potstickers: Heat oil in a nonstick skillet over medium-high heat. Arrange the potstickers closely together in the pan. Pour the flour-water slurry over the potstickers. Once it comes to a boil, reduce to medium-low heat and cover with a lid. This allows the bottoms to fry while the tops steam. Do not lift the lid during this time to keep the steam in and prevent the wrappers from drying out. (A glass lid is recommended.)