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Heat a large non stick pan over medium/high, add a couple tablespoons of oil and the potstickers.
Over the next 5-6 minutes you want to brown them - whether all sides, or just the flat bottoms is up to you.
Combine the flour and water well in a squeeze bottle or measuring cup with a spout - shake or mix well to mix.
Arrange potstickers in a circular design in the pan, and drizzle the mixture evenly in and around, cover with a lid and turn down to medium - leave 5 to 6 minutes.
While they cook combine the chili crisp, soy & vinegar in a small bowl, mix well and set aside.
Remove the lid, and you're looking for the liquid between the potstickers to have mostly evaporated and turned to a light golden brown lace - if not, leave the lid off for another couple minutes.
When ready, put a plate over the top, and carefully flip over so the dumplings are now lace facing up on the plate.
Serve with the dipping sauce.
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