Smashed Chicken Gyoza with Kimchi & Rice 

Ingredients:

For the Smashed Gyoza:

400g finely minced chicken thighs or turkey mince
20–30 round gyoza wrappers (Imperial Dragon Gyoza wrappers recommended)
2 tsp sesame oil
2 cloves garlic, minced
2 Tbsp soy sauce
4 spring onions, chopped
1 thumb-sized piece of ginger, peeled and grated
7g finely chopped fresh coriander
For the Dipping Sauce:

60ml (1/4 cup) soy sauce
1 tsp sesame oil
2 tsp Lao Gan Ma chili crisp
1/2 tsp honey
1 1/2 Tbsp rice vinegar
1 Tbsp water
For Serving:

Baby gem lettuce leaves
Kimchi or pickles
Sushi rice or sticky jasmine rice
Instructions:

Prepare the Gyoza Filling:
In a large bowl, combine the minced chicken (or turkey), sesame oil, minced garlic, soy sauce, chopped spring onions, grated ginger, and chopped coriander. Mix well until all ingredients are evenly incorporated.
Assemble the Gyoza:
Take a gyoza wrapper and place about a tablespoon of the filling in the center. Moisten the edges of the wrapper with a little water, fold it in half, and pinch to seal. You can create pleats for a traditional look if desired. Repeat with the remaining wrappers and filling.
Cook the Gyoza:
Heat a non-stick skillet over medium heat and add a little oil. Place the gyoza in the skillet, making sure they are not touching. Cook for about 2-3 minutes until the bottoms are golden brown.
Carefully add a splash of water to the skillet (about 1/4 cup), cover with a lid, and steam for about 5-7 minutes until the water has evaporated and the gyoza are cooked through. Remove the lid and let them cook for an additional minute to crisp up the bottoms.
Make the Dipping Sauce:
In a small bowl, whisk together the soy sauce, sesame oil, Lao Gan Ma chili crisp, honey, rice vinegar, and water until well combined.
Serve:
Serve the smashed gyoza on a platter with baby gem lettuce leaves, kimchi or pickles, and a side of sushi rice or sticky jasmine rice. Drizzle with the dipping sauce or serve it on the side.