Chicken Potstickers

In a large bowl, combine the ground chicken, shredded and squeezed-dry napa cabbage, green onions, ginger, garlic, soy sauce, sesame oil, and sugar. Use a fork or your hands to mix everything together gently but thoroughly.

Lay a few wrappers on your work surface. Place about one teaspoon of filling in the center of each wrapper. Dip your finger in the water and moisten the entire edge of the wrapper. Fold the wrapper in half over the filling to create a half-moon shape. Now, starting from one end, pleat the top edge of the wrapper, pressing it firmly onto the bottom edge as you go. Place the finished potsticker on your parchment-lined baking sheet.

Heat the vegetable oil in your large non-stick skillet over medium-high heat. Once the oil is shimmering, carefully arrange the potstickers in the pan, flat-side down. Let them cook undisturbed for 2-3 minutes, until the bottoms are a deep, golden brown.

Carefully and quickly pour the 1/2 cup of water into the hot skillet. Immediately cover the skillet with the tight-fitting lid. Reduce the heat to medium and let them steam for 8-10 minutes.

After the steaming time, remove the lid. Let the potstickers cook for another minute or two to re-crisp the bottoms. Use a thin spatula to transfer them to a plate. Serve them immediately.