Marinade: In a small bowl, mix oyster sauce (1 tbsp), light soy sauce (1 tbsp), fish sauce (1 tbsp), white pepper (1 tsp), chicken bouillon powder (1 tbsp), sugar (1 tsp), salt (1 tsp), cornstarch (3 tbsp), and water (2 tbsp). Once fully combined, add to the chicken and knead until the chicken is fully coated.

Mince celery (4 stalk) and cabbage (1 lb) and place into a medium-size bowl. For one minute, blanche the celery and cabbage with boiling water to remove grassy taste, drain, squeeze out excess water. Doing this will ensure that the filling won't be too wet. This will make wrapping the potstickers easier. Cut ginger (1 oz) just like the chicken. Slice the ginger thinly, overlay each slice and cut into thin strips, then rotate 90 degrees to mince. I used a food processor.

Mix ginger, vegetables and meat together, including sesame oil. (1 tbsp) Make sure to check the filling's consistency and that it is not too wet. If it is, see if you can pour out the liquid, if not you can add more cornstarch or pop the filling in the fridge to firm it up for handling.

Place the wrapper in your non-dominant hand un-floured side up. Add 2 tsp of filling to the center of the wrapper. Brush water along the edge of the wrapper. Hold the unwrapped dumpling in your non-dominant hand, cupping it to a half-moon fold. Start on one side of the opening and fold small amounts of dough on top of one another making a pleat. Make five pleats with equal distance to each other-creating a semblance of ruffles or a paper fan.

You can choose any folding style. The most important thing to do is have it fully sealed so the filling can't burst out. Note that the more filling you put in the harder it is to fold. If you are unfamiliar with wrapping potstickers, you can use less filling to help you handle the wrapper easily.

Add oil (2 tbsp) and place potstickers in the pan. You'll want to evenly space the potstickers around the pan without touching each other. Turn on medium-high heat, pour water (use enough water to go halfway up the potstickers) into the pan, place the lid on. Cook for roughly 3-4 minutes, until the water starts to boil. Turn the heat low and continue to cook until the water is almost fully evaporated.

In a small bowl, mix vinegar (1 tbsp), chili oil (1 tsp), and sugar (0.50 tsp). Share and enjoy.