Chicken Potstickers

Instructions

1. Prepare the cabbage
   Place the shredded Napa cabbage in a large bowl and sprinkle with 1/2 teaspoon of salt. Let sit for 10 minutes, then squeeze out excess moisture using a clean kitchen towel or paper towels.
2. Make the filling
   In a large bowl, combine the ground chicken, drained cabbage, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, rice vinegar, and white pepper. Mix thoroughly until all ingredients are well incorporated.
3. Form the potstickers
   Place a dumpling wrapper on a clean work surface. Add about 1 tablespoon of filling to the center. Moisten the edges of the wrapper with water, then fold in half to form a half-moon shape. Pinch the edges together, creating pleats along one side for a traditional finish. Repeat with remaining wrappers and filling.
4. Cook the potstickers
   Heat vegetable oil in a large non-stick skillet over medium-high heat. Arrange potstickers in the pan with the flat side down, slightly overlapping if necessary. Cook until the bottoms are golden brown, about 2-3 minutes.
5. Steam to finish
   Carefully add 1/2 cup water to the pan (it will splatter), then immediately cover with a tight-fitting lid. Reduce heat to medium and steam for 5-7 minutes until the water has evaporated and the filling is cooked through (internal temperature should reach 165°F/74°C).
6. Prepare the dipping sauce
   While the potstickers are cooking, combine soy sauce, rice vinegar, sesame oil, and chili oil (if using) in a small bowl. Stir well to combine.
7. Serve
   Transfer the potstickers to a serving plate, crispy side up. Garnish with additional chopped green onions if desired, and serve immediately with the dipping sauce on the side.