Cut the chicken thighs into thin strips or cubes and mince, either with a food processor or a knife. If mincing by hand, cut thinly, press the meat with the side of the blade and repeat until completely ground.
In a mixing bowl, add the cabbage and the salt. Toss and allow the cabbage to macerate for 10 minutes; the salt will drain the extra moisture in the cabbage. Drain and set aside.
In a second mixing bowl, combine the cabbage with the minced ginger, garlic, green onion, white pepper, sesame oil, chicken powder and soy sauce. Mix until thoroughly combined by stirring in one direction only to achieve the right texture.
To taste the filling, microwave a spoonful for 15-30 minutes. Taste and adjust the seasoning to your liking.
Fill the dumplings by placing one tablespoon of filling in the middle of each wrapper. Fold the wrapper in half, put it on your palm and gently press it forming a round-shaped dumpling. Make sure the edges are tightly sealed. Set aside.
to steam/boil dumplings
Bring a pot of water to a boil.
Add the dumplings.
Once the dumplings float, count down two minutes and scoop them out.
to fry the dumplings
Drizzle cooking oil into a large non-stick frying pan over medium heat.
Add the dumplings and pan-fry for two minutes.
Add water until one-quarter of the dumplings are submerged and cover the pan with a lid. Cook for 8-9 minutes.
Dumpling Sauce
Dissolve the sugar in hot water. Add the soy sauce, rice vinegar, chili oil, garlic, sesame seeds and sesame oil.
Stir to combine and serve with your homemade Chinese chicken dumplings.