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In a bowl, combine the ground chicken, oyster sauce, dark soy sauce, and sesame oil. Add the egg and cornstarch, then mix well. Add the carrots, cabbage, and scallions, then mix until fully combined and slightly sticky.
In a pan, add 1 tablespoon of cooking oil. Scoop portions of the filling directly into the pan, then cover each one with a wonton wrapper like a blanket.
Over medium heat, pan-fry for about 1 minute until the bottoms begin to set.
Carefully add the water to the pan. Cover and steam for about 5 minutes until the chicken is cooked through.
Uncover the pan and let the bottoms turn golden brown for about 2 minutes.
Turn off the heat and top with the scallions. Drizzle with the soy sauce and chili oil before serving.