In a large mixing bowl, combine the ground chicken, finely chopped cabbage, minced garlic, and freshly grated ginger. Pour in the soy sauce and sesame oil, then season with salt and pepper. Mix until well combined.

Steam or microwave the dumpling wrappers for 10-15 seconds to soften them and make them pliable.

Lightly grease ramekins or a baking dish. Place one dumpling wrapper at the bottom, followed by a spoonful of filling. Continue layering wrappers and filling, finishing with a wrapper on top.

Cover the ramekins tightly with foil. Steam for about 20 minutes or bake at 350°F (175°C) for 25-30 minutes.

Remove the foil, drizzle chili oil over the top, and add sesame seeds and sliced green onions if desired. Serve hot.