Prepare Cabbage: Toss chopped napa cabbage with salt and let it sit for 10 minutes. Rinse and squeeze out any excess moisture.

Make Filling: In a large bowl, combine the ground chicken, prepared cabbage, green onions, garlic, ginger, soy sauce, oyster sauce, sesame oil, chicken bouillon, and white pepper. Mix thoroughly and taste-test to adjust seasonings as needed.

Wrap Dumplings: Wet the edge of a dumpling wrapper with water. Place a spoonful of the filling in the center, fold in half, and create pleats to seal tightly.

Pan-Fry: Heat oil in a non-stick pan over medium heat. Add dumplings and sear them until golden brown, approximately 2 minutes.

Steam: Add water to the pan to cover the bottom, then cover with a lid. Steam the dumplings for about 5 minutes.

Freeze (Optional): If you’re not cooking all the dumplings, lay the uncooked ones flat on a wax-paper lined tray and freeze until firm.

Serve: Enjoy the potstickers hot alongside your favorite dipping sauce, garnished with green onions and sesame seeds.