Mix the Ingredients: In a small bowl, whisk together the peanut butter, sriracha sauce, ginger garlic paste, tamari soy sauce, and rice vinegar. Add the olive oil, fresh cilantro, salt, and lime juice. Stir until smooth and well combined. Set aside for serving with the dumplings.

Prepare the Cabbage Leaves: Fill a sizable pot with water and heat it until it reaches a rolling boil. Blanch the cabbage leaves for 1-2 minutes until soft and pliable. Remove and set aside to cool.

Make the Chicken Filling: In a large bowl, combine the ground chicken, salt, Szechuan pepper, pandan powder (if using), cayenne pepper, ginger garlic paste, grated red onion, scallion, and cilantro. If desired, add sesame oil for extra flavor. Mix everything together until well combined.

Assemble the Dumplings: Lay a blanched cabbage leaf on a flat surface. Place about 1-2 tablespoons of the chicken mixture in the center of the leaf. Fold the sides over the filling and roll it up to create a dumpling.

Cook the Dumplings: Heat a large skillet or steamer over medium heat. If steaming, place the dumplings in a steamer basket and steam for 15-20 minutes, or until the chicken is fully cooked. If pan-searing, heat a little oil in the skillet and cook the dumplings for about 10 minutes, flipping halfway, until the cabbage is tender and the chicken is fully cooked through.

Serve: Transfer the dumplings to a serving platter and serve warm with the spicy peanut dipping sauce on the side.