The recipe I use for the dough and the pork dumplings, as well as the spicy dipping sauce can be found here. I'll have to type out the other filling one later.
Pork and Ginger Pot Stickers Recipe : : Food Network
I just follow the dough directions to the letter, including the resting part, and use PLENTY of flour to keep it from sticking while I'm pressing and rolling to get my dough circles. One thing though that is in the book but not on the FN web site, you might not need all the water to get the dough ball to form.
Not sure if the YUCK comment applied to the taste of the raw dough, which is kinda like the glue paste I remember using in kindergarten. Thing is though you aren't supposed to be eating the raw dough and it really doesn't have much of a flavor even cooked, the filling and dipping sauce are the things you taste.
I usually make 10-12 dough circles at a time then fill/shape them and put them on a very well-floured silicone mat or parchment paper and cover with a damp cloth or paper towels. You have to keep your dough ball covered too as you don't want the dough to get dry and crack.
Cook as per the directions. I usually cook over medium to med-high heat in order to keep the bottoms from getting too brown.
For freezing, single layer, bag, and put in a place where they won't get beat up with other things getting thrown or put on top of them as the dough gets quite brittle when frozen and will break easily. Cook an extra 5 minutes or so at slightly lower heat when frozen.