Prep the cabbage: Toss the shredded cabbage with a pinch of salt and let it sit for 5–10 minutes. Squeeze out excess moisture with your hands or a clean towel. This keeps the filling from getting watery.

Make the filling: In a bowl, combine ground chicken, cabbage, scallions, garlic, ginger, soy sauce, sesame oil, rice vinegar, Shaoxing wine (if using), egg, cornstarch, white pepper, and salt. Stir vigorously with chopsticks or a spoon until the mixture looks sticky and cohesive. This helps the filling hold together.

Taste test the filling: Cook a teaspoon of the mixture in a small skillet or microwave it for 20–30 seconds to taste. Adjust salt, soy, or vinegar as needed. Seasoning is easier to fix now than later.

Set up your wrapping station: Place wrappers, a small bowl of water, and a tray lined with parchment nearby. Keep wrappers covered with a damp towel so they don’t dry out.

Fill and fold: Place 1 heaping teaspoon of filling in the center of a wrapper. Wet the edge with water. Fold into a half-moon and pleat one side, pressing to seal. Aim for a snug seal without air pockets. Repeat with remaining wrappers.

Cook in batches: Heat 1 tablespoon of oil in a nonstick skillet over medium-high heat. Arrange potstickers flat-side down in a single layer, not touching. Cook 2 minutes until the bottoms are lightly golden.

Steam and crisp: Add 1/3–1/2 cup water to the pan (it will sizzle), then cover immediately. Reduce heat to medium and steam for 4–5 minutes, or until the wrappers look translucent and the filling is cooked through.

Uncover and finish: Remove the lid and let the water evaporate. Drizzle a tiny bit more oil around the edges and cook 1–2 more minutes to re-crisp the bottoms. Listen for a faint crackle and watch for deep golden color.

Make the dipping sauce: Stir soy sauce, rice vinegar, sesame oil, chili crisp, and sugar or honey if using. Adjust to taste.

Serve: Transfer potstickers to a plate, sprinkle with scallions or sesame seeds if you like, and serve hot with the dipping sauce.