Place shredded cabbage in a bowl, sprinkle with 1/4 tsp salt, toss and let sit 5 minutes. Squeeze out excess liquid using your hands or a clean towel until fairly dry. This prevents soggy filling.

Mix filling

In a medium bowl combine ground chicken, drained cabbage, sliced scallions, grated ginger, minced garlic, soy sauce, Shaoxing wine, sesame oil, 1/2 tsp salt, white pepper and cornstarch. Mix with a spoon or clean hands until evenly combined and slightly tacky. Chill for 10–15 minutes to firm up (optional).

Wrappers & assembly

Set up assembly station

Place wrappers on a clean surface covered with a slightly damp towel so they don't dry out. Keep a small bowl of water nearby for sealing.

Portion filling

Spoon about 1 teaspoon to 1 tablespoon of filling (depending on wrapper size — roughly 1 level tsp for 3.5-inch wrappers) into the center of each wrapper. Do not overfill; leave a 1/4-inch border.

Seal potstickers

Dip your finger in water and moisten the wrapper edge. Fold wrapper in half over the filling and press center to seal. Create 3–4 pleats along one side by folding small sections of the top edge toward the sealed side while pressing each pleat firmly to the bottom edge. Ensure they are tightly sealed so no filling escapes during cooking. Place finished dumplings on a lightly floured tray, spacing so they don’t stick.

Cook (pan-fry then steam)

Heat pan

Use a nonstick or well-seasoned cast-iron skillet. Add 2 tbs vegetable oil and heat over medium-high until shimmering.

Fry potstickers

Arrange 10–12 potstickers in the pan in a single layer, flat side down, leaving a little space between each. Fry 2–3 minutes without moving until bottoms are golden brown.

Steam in pan

Carefully pour 1/2 cup water into the pan (watch for steam and oil sputter), quickly cover with a tight-fitting lid and reduce heat to medium-low. Steam 5–6 minutes until water has evaporated and the filling is cooked through (internal temp for chicken 74°C / 165°F).

Crisp bottoms

Remove lid and increase heat to medium-high for 30–60 seconds to crisp up the bottoms again. Transfer potstickers to a plate. Repeat in batches until all are cooked, adding a little more oil if needed.

Dipping sauce

Whisk together soy sauce, rice vinegar, sesame oil, chili oil (or flakes), sugar and optional minced garlic or scallion in a small bowl. Taste and adjust — add a little more vinegar for tang, soy for saltiness, or sugar for balance.