Add the chicken, cabbage, cilantro, lemongrass, chives, ginger, garlic, egg, and a little sea salt and cracked pepper, to taste. Mix until well combined.

Spread out the pot sticker wraps and scoop a small teaspoon full of filling onto the center of each wrap.

Wet the top of each pot sticker wrap with a baster brush dipped in water. Fold the potsticker to make a moon shape and pinch shut with 4 to 5 pleats along the side. Really make sure they are sealed, so the filling doesn't fall out.

Heat 1 tablespoon of the vegetable oil in a large nonstick pan. Once hot, add the pot stickers and cook until the bottoms are golden brown. Add ⅓ cup of water and cover with a lid.

Cook until the pot stickers are cooked through and the water has evaporated, about 4 to 5 minutes.

Remove the lid and allow them to cook for a minute longer to crisp a bit.

Remove the pot stickers from the heat and serve immediately with your favorite dipping sauce.