In a large mixing bowl, combine the ground chicken, chopped cabbage, grated carrot, green onions, minced garlic, minced ginger, soy sauce, and sesame oil. Mix well until all ingredients are evenly incorporated.

Fill the Wrappers

Take a potsticker wrapper and place about 1 tablespoon of the filling in the center. Moisten the edges of the wrapper with water using your finger. Fold the wrapper in half to create a half-moon shape and press the edges to seal. Repeat with the remaining wrappers and filling.

Cook the Potstickers

Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the potstickers in a single layer, ensuring they do not touch. Cook for about 2-3 minutes until the bottoms are golden brown.

Steam the Potstickers

Add water to the skillet and cover immediately. Allow the potstickers to steam for about 5-7 minutes, or until the water has evaporated and the potstickers are cooked through.

Serve

Remove the lid and let the potstickers cook for an additional minute to crisp up the bottoms. Serve hot with sweet & sour sauce on the side.