First, we'll cut the chicken.

Partially freeze the chicken (1 lb) to have an easier time cutting the chicken into very thin slices. Overlay the slices and cut them into thin strips. Rotate the strips 90 degrees and mince the chicken into small bits. Set aside in a large bowl.

Make marinade

In a small bowl, mix oyster sauce (1 tbsp), light soy sauce (1 tbsp), fish sauce (1 tbsp), white pepper (1 tsp), chicken bouillon powder (1 tbsp), sugar (1 tsp), salt (1 tsp), cornstarch (3 tbsp), and water (2 tbsp).

Once fully combined, add to the chicken and knead until the chicken is fully coated.

Prepare vegetables

Mince celery (4 stalk) and cabbage (1 lb) and place into a medium-size bowl.

For one minute, blanche the celery and cabbage with boiling water to remove grassy taste, drain, squeeze out excess water. Doing this will ensure that the filling won't be too wet. This will make wrapping the potstickers easier.

Cut ginger (1 oz) just like the chicken. Slice the ginger thinly, overlay each slice and cut into thin strips, then rotate 90 degrees to mince.

Mix ginger, vegetables and meat together, including sesame oil. (1 tbsp)

Make sure to check the filling's consistency and that it is not too wet. If it is, see if you can pour out the liquid, if not you can add more cornstarch or pop the filling in the fridge to firm it up for handling.

Set up your wrapping station by having water (1 small bowl) within reach, the bowl with filling, a designated place for the wrapper (1 pack), and a tray to place wrapped potstickers.

Place the wrapper in your non-dominant hand un-floured side up. Add 2 tsp of filling to the center of the wrapper. Brush water along the edge of the wrapper.

Hold the unwrapped dumpling in your non-dominant hand, cupping it to a half-moon fold. Start on one side of the opening and fold small amounts of dough on top of one another making a pleat. Make five pleats with equal distance to each other-creating a semblance of ruffles or a paper fan.

You can choose any folding style. The most important thing to do is have it fully sealed so the filling can't burst out. Note that the more filling you put in the harder it is to fold. If you are unfamiliar with wrapping potstickers, you can use less filling to help you handle the wrapper easily.

Add oil (2 tbsp) and place potstickers in the pan. You'll want to evenly space the potstickers around the pan without touching each other.

Turn on medium-high heat, pour water (use enough water to go halfway up the potstickers) into the pan, place the lid on.

Cook for roughly 3-4 minutes, until the water starts to boil. Turn the heat low and continue to cook until the water is almost fully evaporated.

Remove lid, shift potstickers around to prevent sticking, add more oil (2 tbsp).

Place the lid back on for another 30 seconds or until the oil is absorbed and the potstickers get crispy.

You'll know when they're done when you pick them up and look underneath them. If they're golden brown, that means they're nice and fragrant.

Flip the potstickers over and cook for an additional minute.

Remove lid, turn off the heat.

In a small bowl, mix vinegar (1 tbsp), chili oil (1 tsp), and sugar (0.50 tsp).

Taste to adjust the flavors of the sauce and plate once it's to your taste! This is usually served on a large serving plate and everyone can take the amount they want.