Heat 1 tablespoon of the sesame oil in a large skillet over medium-high heat. Add the chicken and cook, breaking up into fine crumbles, until no longer pink. Drain well.
2 tablespoons sesame oil, 1/2 pound ground chicken
In a medium bowl mix together the cooked chicken, cabbage, water chestnuts, onion powder, ginger, garlic, salt, sugar, remaining 1 tablespoon of sesame oil, and hoisin sauce. Refrigerate for at least hours to let the flavors blend together.
2 cups cabbage, 1 can water chestnuts, 1/2 teaspooon onion powder, 1 inch fresh ginger, 3 cloves garlic, 1/2 teaspoon salt, 1/2 teaspoon granulated sugar, 2 tablespoons hoisin sauce
To fill the potstickers, place approximately of 1 tablespoon of meat mixture into the center of each wonton wrapper. Wet the edges lightly with water, fold in half, and press to seal.
50 wonton wrappers
To cook the potstickers, heat a large skillet over medium-high heat. Brush a very thin layer of oil onto the bottom of the pan. See notes.
Working in batches, place potstickers into the pan with a little space between them. Cook on the first side until browned, about 30 seconds, then flip and repeat on the other side. Carefully pour in about 1/3 cup of water and cover immediately.
Steam for 2-3 minutes, or until hot and tender, then remove. Repeat this process with the remaining potstickers.
Serve hot with the dipping sauce.