Bring four cups of water to a boil with two tablespoons of the salt.
Add bok choy leaves and allow the water to return to a boil. This takes about a minute. Drain bok choy and run cold water over until cool. By hand, squeeze excess water from bok choy.
In a large bowl, mix the bok choy with remaining filling ingredients. Mix thoroughly until well blended.
To test the mixture for taste, bring a small amount of water to a boil and drop the filling in until cooked. Re-adjust seasoning with soy sauce, ginger juice, salt, etc. if necessary.
Refrigerate filling for four hours or overnight, covered.
To make the wrappers, place dry ingredients in a mixing bowl.
Boil water and then let it sit for one minute to cool slightly. Pour in hot water and stir until a soft dough forms. If the dough is too sticky, add a little extra flour.
Form the dough into ball and cut into quarters.
Roll out to approximately ½ inch thickness and cut into one-inch pieces.
Roll each piece out, forming a circle until very thin.
To make the potstickers, ensure the wrappers are at room temperature.
Work with one at a time, keeping the others under a damp towel. Keep a bowl of water beside you to wet the edges of the wrapper.
Place one teaspoon of the mixture in the center of the circle. Lift up the edges of the circle and pinch five pleats up to create a pouch to encase the mixture.
Moisten the inside edges with water. Pinch the two sides together.
Repeat with remaining filling and wrappers.
Place each potsticker on a cookie sheet lined with parchment paper or dusted with cornstarch. You may freeze them at this point. Once frozen you may transfer them to a freezer bag or airtight container.
To make the Dipping sauce, heat ingredients till sugar is dissolved. Served warm or cold.
To cook dumplings:
Boiled from frozen:
Hint: Store bought sweet chili sauce is a great alternative to making your own dipping sauce.