Boil a large pot of water and add 1 teaspoon salt. Boil cabbage leaves until tender, about 6 minutes.
Drain. Cut the large leaves in half, cutting away hard spine of the cabbage.
Mix the ground chicken, onion, ginger, green onion, cilantro, coconut aminos, 5 spice powder, carrot, sesame oil, salt, and cayenne. Mix well.
Stuff the cabbage leaves with the chicken filling and roll tightly, if possible, then tuck in the ends. Steam for 15 minutes or until chicken is done.
Heat 1 tablespoon of coconut oil in a skillet. Add the dumplings in small batches and fry until golden brown. Turn and brown the other side.
Mix together ingredients for dipping sauce.