In a large non-stick skillet, heat vegetable oil over medium-high heat. Add dove meat and cook for about 2 minutes or until it is done all the way through. Remove dove meat to a large bowl.
Add mushrooms, scallions, and garlic to the skillet and cook for 2 minutes or until mushrooms have released their liquid and begin to brown. Add more oil if needed for sautéing. Add mushroom mixture to the bowl with the dove meat and season with salt.
Add lettuce, oil, soy sauce, vinegar, sugar, eggs and red pepper flakes to the bowl with other ingredients and mix well.
Place a piece of parchment paper over a baking sheet and sprinkle flour on top. Place several dumpling wrappers on the parchment paper. Spoon one rounded teaspoon filling on one side of the wrapper. Moisten the inside edges with water using our finger. Bring the two edges together making a half-moon shape over the filling and press the two sides of the wrappers together. Make a few small pleats along the top layer. Repeat with the remaining wrappers and filling. Cover potstickers with a damp paper towel while you are making the remaining potstickers.
In the skillet or wok, heat remaining oil over medium-high heat. Arrange dumplings in a pan flat-side down, and cook 2 to 3 minutes or until golden brown. After browned on the one side, add 1/4 cup of water, add a lid and cook until heated through (4 to 5 minutes). Remove the lid and cook until water is evaporated and bottoms are crisp. Place dumplings on a serving platter and serve with your favorite dipping sauce.