• Add ground chicken, cabbage, green onion, ginger, soy sauce, dark soy sauce and sesame oil to a large bowl. Mix to combine.
• Divide the mixture among the wrappers. Typically takes about 28 of so wrappers depending on how much filling you put in each. I like to do about 1/2 tablespoon into each.
• Brush all four edges of the wrapper with water. (This helps it stick together.)

  Use a dumpling maker to press the edges together or fold the wrapper and pleat the edges with your hands.

For the steam method:

• Add about 1 to 2 inches of water into the bottom of your pan or wok. Bring the water to a simmer.

  Place parchment paper (I had to cut mine into a circle) into each level of the steamer. You could also use cabbage leaves instead to prevent the dumplings from sticking.

  Arrange the dumplings on top of the parchment or lettuce leaves and place the steamer on top of the simmering water.

  Add in dumplings and cook for about 10 minutes or until they are fully cooked.

For the pan-fried method:

• Add 1 tablespoon of oil to a pan and sauté dumplings for 2-3 minutes on one side until golden brown.

  Add in some water (about 3-4 tablespoons) and place a lid over the pan to steam. They should be done once all of the water is absorbed. Serve immediately.