Dough: In a stand mixer, mix the flour, salt and hot water until a ball forms. Transfer to a floured surface and knead until smooth. Let rest for at least 20 minutes.
Filling: In a large food processor, blend all filling ingredients into a crumbly paste.
Heat 2 tbsp of oil in a large frying pan over medium heat. Add half of the tofu mixture and cook for 10 minutes until slightly dried. Remove from heat and cool. Repeat with the remaining.
Wrapper: Divide the dough into 1-inch balls. Use a rolling pin to roll out each ball into a thin, round disc.
Assembly: Place 1 tbsp of filling in the center of a wrapper. Brush the edges with water, fold in half, and firmly pinch the edges to seal. Pleat the edge to finish. Repeat until finished. Cover with a towel to prevent them from drying out.
Cook: Boil the dumplings in a large pot of water for 1 minute. Drain and set aside. Heat 1 tbsp of oil in a frying pan over medium heat for each batch. Arrange the dumplings in the pan, leaving a quarter inch of space in between. Cover and reduce heat to medium-low. Cook for 7 minutes until the bottoms are golden and crispy. Repeat until all potstickers are cooked. Serve immediately with chili oil and soy sauce.
