Prepare the filling

• Mince the chicken thighs and place them in a large mixing bowl.
• Very finely chop the spring onion and coriander and add to the mince.
• Crush the garlic and grate the ginger into the bowl.

Season and mix

• Add the soy sauce, sesame oil and oyster sauce.
• Mix in one direction until combined.
• Add the egg and mix well until the filling is juicy, neither too wet nor too dry.

Fill the dumplings

• Place a spoonful of filling on each gyoza wrapper.
• Fold from one end to the other, pressing to seal.

Steam and pan fry

• Place the dumplings in a pan and add cold water to steam them and cook the inside.
• Once most of the water has evaporated, pan fry until super crispy.

Serve

• Top with chilli crunch, spring onion chilli and soy sauce.