In a large bowl, mix the all-purpose flour and salt. Gradually add the hot water while stirring with chopsticks or a fork. Once the mixture forms a dough, knead it on a lightly floured surface for about 5 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.

Roll out the dough on a floured surface into a thin sheet (about 1/8 inch). Use a round cookie cutter or a glass to cut out circles (around 3 inches in diameter). Place a spoonful of the Jamaican curry chicken filling in the center of each dough circle. Moisten the edges of the dough with water, then fold the circle in half to form a half-moon shape. Pinch the edges tightly to seal the filling inside the dough, creating pleats if desired. Repeat until all the dough and filling are used.

Heat a tablespoon of vegetable oil in a large skillet over medium-high heat. Place the potstickers in the skillet, flat side down, and cook until the bottoms become golden brown (around 2-3 minutes). Carefully add 1/4 cup of water to the skillet and immediately cover with a lid. Steam the potstickers for about 5 minutes until they are cooked through and the water has evaporated. Remove the lid and cook for an additional 1-2 minutes to crisp the bottom.

Use the curry gravy for dipping sauce.

Transfer the Jamaican curry chicken potstickers to a serving platter, garnish with chopped fresh cilantro if desired, and serve them hot with the dipping sauce on the side. These delicious dumplings are perfect as an appetizer, party snack, or even a main course.