Prepare the Filling : In a mixing bowl, combine minced chicken, shredded cabbage, grated carrot, minced garlic, grated ginger, and chopped green onions. Add soy sauce, sesame oil, hoisin sauce, salt, and pepper. Mix thoroughly to combine and set aside.

Assemble the Potstickers : Place a small spoonful of the filling in the center of each potsticker wrapper. Moisten the edges of the wrapper with water, fold in half, and press to seal, ensuring there are no air pockets. Pleat the edges for a traditional look or leave them plain if preferred.

Cook the Potstickers : Heat a non-stick pan over medium heat and add a thin layer of oil. Arrange the potstickers in a single layer in the pan and fry until the bottoms are golden brown, about 2 minutes. Add ¼ cup of water to the pan, cover, and steam the potstickers for 4–5 minutes until the filling is cooked through. Remove the lid and cook for an additional minute to crisp up the bottoms again.

Make the Dipping Sauce : In a small bowl, mix soy sauce, white vinegar, brown sugar, sriracha, sesame seeds, and chili oil. Stir until the sugar dissolves and adjust the spice level to taste.

Serve and Garnish : Plate the potstickers and garnish with sesame seeds and chopped green onions. Serve warm with the prepared dipping sauce on the side.