Combine the flour and salt in a large bowl. Mix well.

Add the olive oil and gradually pour in the hot water, mixing until a shaggy dough. Turn out the dough to a clean surface and knead until a smooth and pliable dough, about 2-3 minutes.

TIP: If the dough is too sticky, add a few tablespoons of flour. If the dough is too firm, add a few teaspoons of warm water.

Cover and let rest 20 minutes.

Combine all ingredients except the vegetable stock in a large mix. Mix until very well combined.

Add half of the vegetable stock and mix until the beef has absorbed the liquid. Continue to gradually add the vegetable stock as you mix, until a loose but not runny mixture. Set aside.

Divide the dumpling dough into two pieces. Roll out each piece into 1.5" thick logs. Slice each log into 1" pieces. Roll each piece in the palms of your hands to help shape into a ball.

Roll out into circular shapes on a very floured surface to 1/16" thick, about the thickness of a penny.

Add one tablespoon of the filling in the center of each wrapper.

Fold up the two sides like a half moon shape. Make pleats along one edge of the wrapper. Pinch the very tops to seal together.

Add a generous drizzle of olive oil to a skillet over medium heat. Once heated for a minute, add a single layer of potstickers with 1" space in-between. Cook until crispy and golden on bottom, about 3-4 minutes.

Add 1/3 cup water and immediately cover the skillet to steam for 5 minutes. Remove the cover to continue cooking until any remaining water has evaporated.

If needed, use a spatula to help remove any potstickers from the skillet.

Enjoy warm with chopped scallions, soy sauce, and chili crisp oil.