In a large mixing bowl, combine the ground chicken, green onions, cabbage, garlic, ginger, soy sauce, sesame oil, salt, and black pepper. Mix well until all ingredients are evenly incorporated.

Take a dumpling wrapper and place about 1 tablespoon of the filling in the center. Moisten the edges of the wrapper with a little water, fold it in half, and pinch the edges to seal. Repeat with the remaining wrappers and filling.

Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the dumplings in a single layer, making sure not to overcrowd the pan. Fry for about 2-3 minutes or until the bottoms are golden brown.

Carefully add the water to the skillet and cover immediately with a lid. Steam the dumplings for about 5-7 minutes or until the water has evaporated and the dumplings are cooked through.

Remove the lid and let the dumplings cook for an additional 1-2 minutes to crisp up the bottoms again. Serve hot with soy sauce or your favorite dipping sauce.