In a bowl, combine the chopped cabbage with 1 tablespoon of salt. Mix well and let it sit for 15 minutes to draw out excess moisture. Afterward, squeeze the liquid out of the cabbage thoroughly and set it aside.

In a large bowl, mix the ground chicken, drained cabbage, minced garlic, grated ginger, chopped green onions, light soy sauce, Shaoxing wine, sesame oil, sugar, 1 tablespoon salt (in addition to the one used for cabbage), white pepper, chicken bouillon powder, and the egg. Stir until the mixture forms a sticky paste, ensuring everything is well combined.

Place one dumpling wrapper on a clean surface. Spoon about 1 tablespoon of filling in the center. Wet the edges of the wrapper with water, fold it in half, then pleat the edges using your thumb and index fingers. Pinch tightly to seal completely, preventing any filling from leaking during cooking.

Heat 2 tablespoons of neutral oil in a large pan over medium-high heat. Arrange the dumplings flat-side down in the pan. Fry until the bottoms are golden brown and crispy, about 2-3 minutes.

Carefully pour about ½ cup of water into the pan—enough to cover about ¼ of the dumplings’ height. Immediately cover the pan with a lid to trap the steam. Let the dumplings steam for 6-8 minutes, until the filling is completely cooked.

Remove the lid and continue cooking until all the water has evaporated and the bottoms crisp up again, about 2-3 more minutes.

Transfer the dumplings to a serving plate. Serve hot with your favorite dipping sauce such as soy sauce mixed with vinegar and chili oil.