Savory Pan-Fried Chicken Potstickers

In a large mixing bowl, combine the ground chicken, finely chopped napa cabbage, grated fresh ginger, minced garlic, finely chopped green onions, soy sauce, sesame oil, cornstarch, salt, and black pepper.

Mix thoroughly with your hands or a spoon until all ingredients are well combined. Do not overmix.

Lay a wonton wrapper flat on a clean surface. Keep the remaining wrappers covered with a damp cloth to prevent them from drying out.

Place about 1 heaping teaspoon of the chicken filling in the center of the wrapper.

Dip your finger in water and moisten the edges of half of the wrapper.

Fold the wrapper in half to create a half-moon shape. Starting from one end, create small pleats along the wet edge, pressing firmly to seal each pleat against the plain edge. Repeat until the potsticker is fully sealed. Ensure there are no gaps.

Place the assembled potstickers on a parchment-lined baking sheet, making sure they don't touch each other, to prevent sticking. Repeat with the remaining filling and wrappers.

Heat 1 tablespoon of vegetable oil in a large non-stick skillet with a lid over medium-high heat.

Once the oil is hot, carefully arrange a single layer of potstickers in the skillet, flat-side down. Do not overcrowd the pan; cook in batches if necessary.

Cook for 2-3 minutes until the bottoms are golden brown and crispy.

Carefully add 1/2 cup of water to the skillet (it will sizzle). Immediately cover the skillet with the lid and reduce the heat to medium-low.

Steam the potstickers for 8-10 minutes, or until the chicken filling is cooked through and the wrappers are translucent and tender.

Remove the lid and increase the heat to medium-high to evaporate any remaining water. Cook for another 1-2 minutes until the bottoms are re-crisped.

Transfer the cooked potstickers to a serving platter. Repeat with the remaining potstickers, adding the second tablespoon of oil for the next batch if needed.

While the potstickers are cooking, combine soy sauce, rice vinegar, sesame oil, and chili garlic sauce (if using) in a small bowl.

Stir well. Garnish with finely chopped green onions just before serving.