chili oil, siracha, or wasabi paste*optional and to taste
Cook the chicken in a large skillet over medium-high heat. Break up into fine crumbles. Drain.
In a medium bowl mix together the cooked chicken, cabbage, water chestnuts, onion powder, ginger, garlic, salt, sugar, sesame oil, and hoisin sauce. Refrigerate 4+ hours to let the flavors blend together.
To make the potstickers, place a Tablespoon of meat mixture into the center of each wonton wrapper (you may be able to fit more filling if using gyoza wrappers). Wet the edges, fold in half, and press to seal.
Heat a large skillet over medium high heat. Add a SMALL amount of oil to the pan. I use a silicone brush to apply just a thin layer on the bottom. Place the potstickers into the pan and cook on the first side until browned, abotu 30 seconds, then flip and repeat on the other side. Pour in about 1/3 Cup of water and cover immedietly. Steam 2-3 minutes, then remove. Serve hot with the dipping sauce.
To make the dipping sauce, combine the soy sauce and rice vinegar. Add any form of spice if desired.
** Nutritional information is an estimate and may vary.
If you use gyoza wrappers, the total amount of potstickers may be less. I would recommend reading the package for cooking instructions as well, as they may differ from those listed above.