In a large bowl, combine the ground meat, green onions, garlic, ginger paste, soy sauce, sesame oil, rice vinegar, and black pepper. Mix until well combined.
1 pound ground chicken, 3 green onions, 2 large garlic cloves, 1 tablespoon ginger paste, 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon rice vinegar
Scoop portions of the meat mixture onto a plate using a cookie scoop, about 1 to 1 ½ tablespoons each, or roll them by hand into small meatballs.
Heat a small amount of oil in a skillet over medium heat.
Cover each meatball with a dumpling wrapper and press down firmly so it sticks securely to the meat.
¾ teaspoon black pepper
Place the portions in the skillet. Cook 2 to 3 minutes, until the bottoms are golden brown.
Carefully pour the water into the skillet, then cover immediately with a lid. Steam for 5 to 6 minutes, until the meat is cooked through.
20-24 dumpling wrappers
Remove the lid and cook 1 to 2 minutes more, so the excess moisture evaporates.
Transfer to a serving plate and top with chili crisp, sesame seeds, and sliced green onions. Serve hot.
1-2 tablespoons oil, ¼ cup water
