In a mixing bowl, combine high-quality all-purpose flour with boiling water, stirring with chopsticks until it forms a shaggy dough. Let it rest under a damp cloth for 10 to 60 minutes.

In a large bowl, combine the minced chicken, drained canned sweetcorn, grated carrot, chopped shiitake mushrooms, sliced scallions, minced ginger, soy sauce, oyster sauce, sesame oil, ground Sichuan pepper, and salt. Mix until evenly distributed.

Divide the rested dough into thirds, rolling each piece into a rope. Cut into 10 segments and flatten each into a 3-inch circle to form your wrappers.

Take a wrapper, add 1 tablespoon of filling in the center, fold to create a half-moon shape, and seal tightly by pinching the edges.

Whisk together cornstarch, flour, water, and vinegar until smooth. This is the slurry for the crispy skirt.

Heat oil in a non-stick skillet, place potstickers sealed-side down, frying for 4-5 minutes until golden brown. Pour the slurry over potstickers and cover to steam for 4-6 minutes.

Uncover and cook for an additional 2-3 minutes, increasing heat slightly to crisp the edges.

Invert onto a serving plate, garnish with scallions and sesame seeds. Serve with your favorite dipping sauce.