In a large bowl, combine the ground chicken, finely chopped napa cabbage, minced garlic, and grated ginger. Pour in the soy sauce and sesame oil, and mix thoroughly until all ingredients are well incorporated.

Lay out a dumpling wrapper on a clean surface and place about a tablespoon of the filling in the center. Dampen the edges of the wrapper with a little water, fold it over the filling to create a half-moon shape, and press to seal securely.

Heat a non-stick or cast-iron skillet over medium-high heat and add a tablespoon of oil. Once the oil is shimmering, arrange the dumplings in a single layer, frying them for 3-4 minutes until the bottoms are golden brown.

After the dumplings are golden brown, carefully add enough water to the pan to cover the bottom. Immediately cover the skillet with a lid to trap the steam and cook for an additional 5-7 minutes.

Gently remove the potstickers from the skillet and serve them hot with your favorite dipping sauces.