Lean ground chicken paired with earthy dried shiitake mushrooms for deep umami.
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Place the shredded napa cabbage in a bowl with a pinch of salt, let sit for 10 minutes, then squeeze out all excess moisture thoroughly.
In a large mixing bowl, combine the ground chicken, minced shiitake mushrooms, squeezed cabbage, ginger, garlic, and green onions.
Add the soy sauce, sesame oil, Shaoxing wine, white pepper, and cornstarch to the meat mixture.
Stir the filling vigorously in one direction for 3-5 minutes until the mixture becomes sticky and develops a paste-like consistency.
Place a small spoonful of filling in the center of a wrapper, moisten the edges with water, and fold into a crescent shape, pleating the front edge.
Heat a tablespoon of oil in a non-stick skillet over medium-high heat and arrange dumplings in a single layer.
Fry for 2 minutes until bottoms are golden, then pour in 1/4 cup of water and immediately cover with a lid.
Steam for 5-6 minutes until water evaporates, then remove lid and cook for 1 more minute to re-crisp the bottoms.
