Mix ground chicken, cabbage, garlic, ginger, scallions, soy sauce, sesame oil, and salt in a bowl until sticky and well combined. The mixture should look slightly glossy.
Cook a small spoon of filling in a pan to taste and adjust seasoning if needed. It should be savory and juicy when cooked.
Place one dumpling wrapper in your hand and add about 1 tablespoon of filling in the center. Do not overfill or it may burst.
Wet the edges with water, fold, and pinch to seal tightly. Pleat the edges for a traditional look if desired.
Heat oil in a nonstick pan over medium-high heat. Place dumplings flat side down and cook until the bottoms turn golden brown and crisp.
Carefully add water to the pan and cover immediately. Steam for 6–7 minutes until the filling is fully cooked and tender.
Remove the lid and cook until any remaining water evaporates. The bottoms should turn crisp again.
Serve hot with dipping sauce while the wrappers are crisp and the filling is juicy.
