Please refer to my homemade potsticker wrappers recipe on how to make the dough, cut it, roll and how to handle wrappers. You can also use store-bought ones, you'll need 32 wrappers.
Soak dried shiitake in water, preferably overnight, until they're fully hydrated. Squeeze the water out and chop into small pieces.
Add into a bowl with the rest of the ingredients, except the spring onion. Mix everything well. Once you're ready to fill and shape your potstickers, add in spring onion and give everything one last mix.
Take a pice of potsticker wrapper and fill around 1 heap teaspoon of the filling in the center. Fold into half moon and pinch in the middle. Start pleating and pinching from the center towards one end, around 4 pleats. Do the same to the opposite end.
Place on a tray lined with kitchen cloth. Repeat until you finish the filling.
Heat some oil in a nonstick pan on medium heat. Gently place in your potstickers, making sure they have more or less 1 inch (2.5 cm) space between them. Cook until the bottoms are golden brown.
Add in ¼-⅓ cup (60-80 ml) boiling water and immediately cover the pan with a lid. Cook for 10 minutes until the water has evaporated and you hear the frying sound again.
Serve immediately with some chopped spring onion and lots of chili garlic oil. Enjoy!
Best served immediately while piping hot.
How to freeze: Place filled and shaped potstickers on tray lined with a parchment paper and freeze for 2 hours. Then put them in a ziplock bag. Last up to 2 months. Cook without thawing, following the cooking instructions above.