Finely mince the carrots into 1/8-inch pieces and set aside. Dice the yellow onion into small pieces. Press the garlic cloves fresh and mince the ginger into small pieces. Slice the green onion into thin rounds. Having all your ingredients prepped and ready will make the dumpling assembly smooth and efficient.

Bring a pot of water to a boil. Carefully remove the stem from each napa cabbage leaf by cutting away the thick white base. Working in batches if needed, submerge the leaves in boiling water for 30 seconds to 1 minute until they become pliable and slightly softened. Remove with a slotted spoon and lay flat on a clean kitchen towel or paper towels to drain and cool slightly. I find that blanching just enough to soften the leaves without cooking them completely keeps them flexible for rolling without tearing.

In a large bowl, combine the ground chicken with the minced carrots, diced onion, pressed garlic, minced ginger, and sliced green onion from Step 1. Add the coconut aminos, arrowroot starch, toasted sesame oil, and season with salt and pepper to taste. Mix gently but thoroughly with your hands or a wooden spoon until all ingredients are evenly distributed. The starch will help bind the filling and prevent it from being too wet.

Lay a blanched cabbage leaf flat on a work surface with the smoother side facing down. Place about 2 tablespoons of the filling from Step 3 in the center-lower portion of the leaf. Fold the bottom edge up and over the filling, then fold the left and right edges inward, and roll tightly away from you to create a compact cylinder. Place each dumpling seam-side down on a plate or parchment paper. I like to tuck in the edges as I roll to keep everything sealed and prevent the filling from leaking during steaming.

Bring water to a boil in a pot with a steamer basket or use a bamboo steamer lined with parchment paper. Arrange the dumplings in a single layer on the steamer, leaving space between each one for steam to circulate. Cover and steam for 12-15 minutes until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer. The cabbage will become tender and translucent when fully cooked.

If you prefer a crispy exterior, heat a skillet over medium-high heat with a thin coating of oil. Working in batches to avoid crowding, place the steamed dumplings seam-side down in the hot oil and cook for 2-3 minutes until the cabbage turns golden and crispy. Flip and cook the other side for another 1-2 minutes. Transfer to a plate lined with paper towels to drain excess oil before serving.