1-Step 1: Prepare the Napa Cabbage Start by thinly slicing 1.5 cups of Napa cabbage. Place it in a bowl and sprinkle with 1/2 teaspoon salt, tossing to coat evenly. Let the cabbage sit for 20 minutes this crucial step draws out excess moisture that would otherwise make your filling soggy. After 20 minutes, squeeze the cabbage firmly by hand or wrap it in a clean kitchen towel and wring out the liquid. The cabbage should feel fairly dry to the touch before you mix it with the other ingredients.

2-Step 2: Mix the Filling In a large bowl, combine your prepared Napa cabbage with 1/2 pound ground chicken (or pork if you prefer). Add 3 finely chopped cremini mushrooms, 1 minced garlic clove, 1 finely chopped green onion, and 1/2 teaspoon minced or grated ginger. Pour in 1 teaspoon dark soy sauce, 1/2 teaspoon sesame oil, 1/4 teaspoon pepper, 1/8 teaspoon salt, a pinch of sugar, and 1 tablespoon oil. Mix everything together thoroughly using your hands or a spoon, until all ingredients are evenly distributed. Cover the bowl and chill the mixture in the refrigerator for at least 30 minutes, but no longer than 4-5 hours. Chilling helps the flavors meld together and makes the filling easier to handle when wrapping. Cold filling also holds its shape better during cooking.

3-Step 3: Wrap the Dumplings Set up your wrapping station with the chilled filling, a small bowl of water, and your package of round dumpling wrappers. Keep the stack of wrappers covered with a damp cloth or plastic wrap to prevent them from drying out while you work. Place a dumpling wrapper in the palm of your non-dominant hand. Add about 1/2 tablespoon of filling to the center be careful not to overfill, or the dumplings will be difficult to seal. Dip your finger in water and moisten the entire edge of the wrapper. Fold the wrapper in half over the filling, pressing the edges together firmly to seal. You can create simple half-moon shapes or try pleating one side for a more traditional look. Shape each dumpling so it has a flat bottom and curves slightly this helps them sit upright in the pan. Arrange the wrapped dumplings on a parchment-lined baking tray and cover them with plastic wrap or a damp cloth to prevent drying. Continue until all filling is used.

4-Step 4: Pan-Fry and Steam Heat 1 tablespoon oil in a nonstick pan over medium heat. Once the oil shimmers, carefully place 8-10 dumplings in the pan, flat-side down. Make sure they’re in a single layer with a bit of space between each one don’t overcrowd the pan. Fry for about 1-2 minutes until the bottoms start to turn golden. Then carefully pour in about 1/4 cup water. Be cautious when adding water to hot oil tilt the pan away from you and add the water to the side of the pan to avoid splatters. Immediately cover the pan with a lid to trap the steam. Steam the dumplings for 4-5 minutes, or until most of the water has evaporated. Remove the lid and continue cooking until the water is completely gone and the bottoms are golden brown and crispy, about 1-2 more minutes. The chicken should reach an internal temperature of 165°F (74°C) use a food thermometer to check if you’re unsure.

5-Step 5: Serve Warm Transfer the cooked dumplings to a serving plate. Mix together the dipping sauce by combining 2 tablespoons dark soy sauce, 1 teaspoon chili oil, and 1/4 teaspoon toasted sesame seeds. Serve the dumplings warm with the sauce on the side.