Place the finely chopped Napa cabbage in a bowl, sprinkle with 1/4 teaspoon salt, toss, and let sit 5–10 minutes. Then squeeze out excess moisture using a clean towel or paper towels until mostly dry. This prevents a soggy filling.

Mix filling

In a medium bowl combine ground chicken, drained cabbage, sliced scallions, grated ginger, minced garlic, soy sauce, sesame oil, rice vinegar, 1/2 teaspoon beaten egg, cornstarch, 3/4 teaspoon salt (adjust if your soy sauce is very salty), and white pepper. Mix thoroughly with a fork or spatula until mixture is tacky and cohesive (about 1–2 minutes). Taste a small amount by cooking a teaspoon in a microwave or skillet to check seasoning and adjust salt/soy if needed.

Wrapping & Cooking

Set up assembly station

Arrange wrappers on a clean work surface covered with a lightly damp towel to prevent drying. Have a small bowl of water at hand for sealing. Portion the filling into roughly 1 teaspoon to 1 tablespoon portions depending on wrapper size (for standard 3–4 inch gyoza wrappers use about 1 rounded teaspoon or 12–14 g per wrapper). This recipe yields about 35–40 gyoza.

Fill and fold gyoza

Place a small mound of filling in the center of a wrapper. Dip your fingertip in water and moisten the outer half of the wrapper edge. Fold the wrapper in half over the filling to form a half-moon and press to seal in center. Starting at one end, create 3 small pleats on one side while pressing to seal to the plain side (traditional pleated style). Make sure there are no air pockets and edges are well sealed. Repeat until all wrappers are filled.

Pan-fry and steam (potsticker method)

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl. Arrange gyoza flat-side down in the pan in a snug single layer (don’t overcrowd). Fry until bottoms are golden brown, 2–3 minutes. Carefully pour 1/2 cup water into the pan (avoid splatter), immediately cover with a tight-fitting lid to trap steam. Reduce heat to medium-low and steam for 4–5 minutes, or until most water has evaporated and wrappers are translucent and cooked through. Remove lid and continue cooking 30–60 seconds to re-crisp bottoms if needed. Transfer to a plate lined with paper towel and keep warm. Repeat with remaining gyoza, adding the remaining 1 tablespoon oil as needed.

Alternative: Deep-fry or boil

To deep-fry: heat oil to 350°F (175°C) and fry gyoza in batches 2–3 minutes until golden and cooked through. To boil: drop gyoza into simmering water, cook 3–4 minutes until they float and wrapper is cooked, then remove with a slotted spoon and lightly pan-fry for crisp bottoms if desired.

Dipping Sauce

Whisk together 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1/2 teaspoon sesame oil, 1/2 teaspoon chili oil (if using), 1/2 teaspoon sugar, and toasted sesame seeds in a small bowl. Taste and adjust acidity or heat to preference. Serve alongside hot gyoza.