In a large mixing bowl, combine the ground chicken, cabbage, onion, green onions, garlic, ginger, soy sauce, sesame oil, black pepper, and salt. Mix well until all the ingredients are evenly incorporated.
Take a dumpling wrapper and place about a tablespoon of the chicken mixture in the center. Fold the wrapper in half to form a half-moon shape and pinch the edges together to seal. You can fold the edges in different ways to create decorative patterns if you'd like.
Repeat the process until all the chicken mixture is used and you have about 32-40 dumplings.
If you prefer steamed momo, arrange the dumplings in a steamer basket lined with parchment paper. Steam them for about 12-15 minutes until the chicken is cooked through.
If you prefer fried momo, heat about 2 tablespoons of vegetable oil in a large skillet over medium heat. Place the dumplings in the skillet and cook for about 2-3 minutes on each side until they turn golden brown and crisp.
Serve the chicken momo hot with your favorite dipping sauce, such as soy sauce, chili sauce, or a combination of both.
