In a large mixing bowl, combine ground chicken, chopped Napa cabbage, chopped green onions, minced ginger, minced garlic, soy sauce, sesame oil, salt, and black pepper. Mix thoroughly until cohesive.

Place about 1 tablespoon of the chicken filling in the center of each dumpling wrapper. Moisten edges with water, fold to create a half-moon shape, and pinch tightly to seal.

Heat vegetable oil in a large skillet over medium-high heat until shimmering. Lay the dumplings in a single layer, ensuring they don’t touch each other.

Cook the dumplings for 2-3 minutes without moving until the bottoms are golden brown and crisp.

Carefully pour in water and immediately cover with a lid to steam for 5-7 minutes until fully cooked and tender.

Remove the lid, cook for an additional minute to achieve extra crispiness on the bottom. Transfer to a serving platter and enjoy!