In a large bowl, combine ground chicken, shredded cabbage, shredded carrots, soy sauce, hoisin sauce, green onions, garlic paste, ginger paste, salt, white pepper, and hot water. Mix thoroughly until just combined.

Place a medium skillet over medium heat and add a drizzle of neutral oil. Heat until shimmering.

Create mounds of the filling in the skillet, leaving space between each. Aim for 2-3 tablespoons of filling per mound.

Place dumpling wrappers over the filling mounds, gently pressing down the edges to seal.

Pour chicken broth or water around the edges of the skillet, covering the bottom by about 1/4 inch.

Cover the skillet with a lid and steam for 5-7 minutes without lifting the lid.

Check the internal temperature of the filling reaches 165°F using a meat thermometer.

Once cooked, transfer dumplings to a serving platter and garnish with sliced green onions and chili crunch.