1Finely chop the 300g Napa cabbage, sprinkle with 2g of salt, let sit for 10 minutes, then squeeze out all excess moisture.
2Combine the 500g ground chicken, cabbage, 50g scallions, 20g ginger, 15g garlic, 30g soy sauce, 10g sesame oil, 15g Shaoxing wine, 5g sugar, and 2g pepper.
3Place a tablespoon of filling in the center of each potsticker wrapper, moisten edges with water, and pleat to seal tightly.