In a small bowl, whisk together peanut butter, sriracha sauce, ginger garlic paste, tamari soy sauce, rice vinegar, cilantro, olive oil, salt, and lime juice.

Set aside in the refrigerator while preparing the dumplings.

In a large mixing bowl, combine ground chicken, salt, Szechuan pepper, pandan powder (if using), cayenne pepper, ginger garlic paste, grated red onion, chopped scallion, and cilantro.

If using, add sesame oil for an extra layer of flavor.

Heat a saucepan filled with water over high heat until it reaches a rolling boil.

Blanch the cabbage leaves by dipping them into the boiling water for 30 seconds to 1 minute, just until they become flexible but not too soft.

Remove and set aside to cool.

Lay one cabbage leaf flat and place a spoonful of the chicken mixture in the center.

Gently fold the sides over the filling and roll it up tightly, securing the filling inside.

Steam the dumplings in a steamer for 10-15 minutes, or until the chicken is fully cooked through.

Serve the dumplings hot with the zesty peanut dipping sauce on the side for dipping. Enjoy!