Put the flour into a bowl, pour in hot water, and lightly stir together with cooking chopsticks to let it blend together.
Crack the eggs into a bowl while the flour is settling, and mix in salt, and make scrambled eggs in a frying pan.
Combine the scrambled eggs, minced Chinese chives, and opossum shrimp together in a bowl. Add in the Sichuan pepper, salt, and oil, and mix. The filling is now ready.
Knead the flour, gather it up into one lump, knead until it is as soft as an earlobe, and stretch it out into one stick.
Cut the dough into adequate-sized pieces with a knife, and roll out into a flat circle.
Pack in the filling. (These gyoza are made without ridges, so pack in lots of filling).
Add oil and water to a frying pan, line up the gyoza, cover with a lid, and turn on the heat.
Flip them over once they have turned a crispy golden brown, add just a little water, and cover with a lid once again. They are ready to eat once they cook through. Enjoy them with dipping sauce.
Story Behind this Recipe
This is a recipe that I learned from my parents-in-law who came all the way from China to help me with my birth. I like crispy skins, but the authentic way of cooking these is to cook until slightly golden brown, and add lots of water to steam, and cook into a soft skin.
Make sure to use hot water when kneading the flour. You can use cold water when making boiled gyoza, but the point to make pan-fried gyoza seems to be to use hot water. The skins will fall apart when boiling if you don't knead with cold water when making boiled gyoza. It's also a point to mix the salt into the eggs while still raw when making the scrambled eggs. The eggs release extra moisture and become watery if you make the scrambled eggs and then add salt. Using just enough oil to make the filling shiny should be sufficient when adding oil.