Finely chop the Napa cabbage and sprinkle with a pinch of salt. Let sit in a bowl for 5 minutes, then squeeze out excess moisture using a clean kitchen towel or paper towels. This keeps the filling from becoming watery.

Make filling

In a medium bowl combine ground chicken, drained Napa cabbage, grated carrot, chopped green onions, grated ginger, minced garlic, soy sauce, sesame oil, rice wine, salt, and white pepper. Mix thoroughly until combined and slightly sticky (use a spoon or your hands). Taste a small amount cooked in a skillet and adjust seasoning if needed.

Fill wrappers

Place a potsticker wrapper on a clean work surface. Put about 1 teaspoon (adjust to wrapper size) to 1 tablespoon of filling in the center (enough to fill but not overstuff). Wet the wrapper edge with a little water using your finger. Fold the wrapper in half and pleat or press edges to seal tightly, making 24 dumplings (or as many wrappers as you have). Keep finished dumplings covered with a damp towel to prevent drying.

Cook potstickers

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat. Arrange potstickers flat-side down in the pan in a single layer without overcrowding (work in batches if necessary). Fry undisturbed for 2–3 minutes until bottoms are golden brown. Carefully pour in 1/2 cup water into the pan and immediately cover with a lid. Reduce heat to medium-low and steam for 5–6 minutes until the filling is cooked through and wrappers are tender. Remove lid and continue cooking 1 minute to evaporate remaining moisture and re-crisp the bottoms. Transfer potstickers to a plate and keep warm. Repeat with remaining potstickers.

Asian slaw

Combine sliced green cabbage, red cabbage, shredded carrot, sliced green onion, and chopped cilantro in a bowl. In a small bowl whisk together rice vinegar, soy sauce, sesame oil, honey (or sugar), salt, and optional lime juice. Pour dressing over cabbage mixture and toss well to combine. Let sit at least 10 minutes to meld flavors before serving. Taste and adjust seasoning.

Soy dipping sauce

Whisk together soy sauce, rice vinegar, sesame oil, chili paste (if using), sliced scallion, toasted sesame seeds, and 1 tablespoon water to loosen. Taste and adjust balance (add a pinch of sugar or more vinegar if desired). Serve in a small bowl alongside potstickers.