1. Begin by preparing the minced chicken mix. *You can get your chicken already minced from the grocery store, but if you have the time, hand mincing by finely chopping boneless, skinless thighs gives a fantastic texture to the final product.
2. Add the minced chicken, sesame oil, grated garlic, soy sauce, grated ginger and chopped coriander to a bowl.
3. Thinly slice the spring onions, adding the white pieces to the chicken mixture and setting aside the thinly sliced green tops for later.
4. Mix the chicken mince and all the ingredients together until well combined, then set aside.
5. Prepare the dipping sauce by combining the soy sauce, sesame oil, Lao Gan Ma chilli crisp, honey, rice vinegar and 1 Tbsp water. Finely dice a tablespoon of the green spring onion tops, (save the rest for garnishing the smashed gyoza) and add this to the dipping sauce. Mix to combine.
6. Heat a non-stick frying pan over medium heat. Once the pan is hot add a drizzle of cooking oil, then place a small ball of your chicken mixture into the centre of a gyoza wrapper.
7. Place the wrapper into the pan, chicken side down, and use a wide, flat bottomed glass to smash the wrapper and ball of chicken meat into the hot pan, flattening it, and spreading the chicken mince to the edges of the gyoza skin.
8. Repeat this step with as many gyoza as you can fit in the frying pan, smashing each one as you go. Add a dash of water to the pan and cover to lightly steam the gyoza skins.
9. Once the chicken mince is golden and crisp, flip the gyoza to crisp the wrapper on the other side. Then remove from the pan and keep warm while you fry up the rest of the smashed gyoza.
10. Add a little more oil as you work through the batches, as this really helps with the crisping.
11. Once ready to serve, plate up the smashed gyoza and serve as is alongside your dipping sauce. Alternatively I really enjoy these placed into a gem lettuce leaf, and topped with a little sushi rice, and kimchi. The crisp lettuce, rice and tangy kimchi add great contrasting textures and flavours to the meal.

Enjoy!