Place the flour in a large mixing bowl. Slowly pour in the boiling water while stirring with a wooden spoon until a rough dough forms. Transfer it to a lightly floured surface and knead for about 5 minutes until smooth and elastic.

Place the dough back into the bowl, cover it with plastic wrap or a damp towel, and let it rest at room temperature for at least 1 hour. This resting period relaxes the gluten, making the dough easier to roll into thin wrappers.

Divide the rested dough into 36 equal portions and roll each into a small ball.

Using a lightly floured rolling pin, roll each ball into a circle about 3½ inches wide. Keep the center slightly thicker than the edges so the wrapper can support the filling while remaining tender after cooking.

Arrange the wrappers on a parchment-lined tray and cover them with a damp kitchen towel to prevent drying.

Cut the chicken thighs into small cubes and place them on a tray. Freeze for about 40 minutes, or until firm but not frozen solid.

Pulse the chilled chicken in a food processor until coarsely ground. Avoid over-processing so the filling keeps its texture.

Meanwhile, soak the dried shiitake mushrooms in boiling water for about 15 minutes. Drain, squeeze out excess moisture, and finely chop.

In a large bowl, combine the chicken, mushrooms, water chestnuts, cilantro, scallions, cashews, ginger, soy sauce, hoisin sauce, Shaoxing wine, sriracha, sesame oil, egg white, and salt. Mix gently until combined, then fold in the cornstarch just until incorporated.

Place one wrapper in your palm and lightly moisten the edge with water.

Add about one heaping tablespoon of filling to the center. Fold the wrapper over into a half-moon shape and pinch the top closed. Create pleats along the top edge, pressing firmly to seal each fold.

Repeat until all the filling and wrappers have been used. Keep the finished dumplings covered while assembling the remaining batch.

Heat enough canola oil to lightly coat the bottom of a large nonstick skillet over low heat.

Arrange the dumplings flat-side down without overcrowding the pan. Cook for about 3 minutes, or until the bottoms become golden brown.

Carefully pour enough water into the skillet to reach halfway up the dumplings. Cover immediately and steam for 4-5 minutes, until the filling is fully cooked.

Remove the lid and continue cooking for another 2 minutes until all the water has evaporated and the bottoms become crispy again.

Repeat with the remaining dumplings and serve immediately with your favorite dipping sauce.