In a large mixing bowl, combine peanut butter, sriracha sauce, ginger garlic paste, tamari soy sauce, rice vinegar, and finely chopped cilantro. Mix until smooth.

Drizzle olive oil and lime juice into the mixture, seasoning with salt to taste. Mix well.

In another bowl, combine ground chicken with salt, Szechuan pepper, pandan powder, and cayenne pepper. Mix gently.

Fold in the remaining ginger garlic paste, grated red onion, chopped scallion, and extra cilantro to the seasoned chicken.

Bring a pot of salted water to a boil and cook the cabbage leaves for 5-7 minutes until tender. Drain and cool.

Place a spoonful of the chicken filling at one end of a cabbage leaf and roll it to form a dumpling. Repeat until all filling is used.

Set up a steamer basket over boiling water and steam the dumplings for about 10 minutes until fully cooked.

Optionally, heat olive oil in a non-stick pan and fry the steamed dumplings until golden and crispy, about 3-4 minutes.

Serve the dumplings hot with your choice of dipping sauce.