Smashed Chicken Gyoza with Kimchi & Rice 

Enjoy these delicious Smashed Chicken Gyoza, packed with flavor and served with kimchi and rice for a delightful meal! Here’s how to make them:

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, finely 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 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 combined.
Assemble the Gyoza:
Take a gyoza wrapper and place about 1 tablespoon of the filling in the center. Moisten the edges of the wrapper with a little water, then fold it in half and pinch the edges 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, flat side down, and cook for about 2-3 minutes until the bottoms are golden brown.
Carefully add a splash of water (about 1/4 cup) to the skillet and cover immediately to steam the gyoza. Cook for an additional 5-7 minutes until the water has evaporated and the gyoza are cooked through.
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 chicken gyoza on a platter with baby gem lettuce leaves, kimchi or pickles, and a side of sushi rice or sticky jasmine rice. Drizzle the dipping sauce over the gyoza or serve it on the side.