Cook the jasmine rice according to the package instructions, typically bringing water to a boil, adding the rice, and simmering until tender, about 15 minutes. Fluff the rice with a fork and let it cool slightly.

Place the minced chicken in a mixing bowl and season it with your favorite spices. Lay the dumpling wrappers flat, placing about a teaspoon of the chicken mixture in the center of each.

Moisten the edges of the dumpling wrappers with a little water, then fold them over the filling, pressing firmly to seal. Lay the sealed gyoza on a plate, ensuring they don’t touch.

In a non-stick pan, add a tablespoon of oil and heat it over medium heat. Once hot, arrange the gyoza in a single layer, frying for 3-5 minutes until golden brown on the bottom.

Carefully flip the gyoza over using a spatula. Cook for an additional 3-4 minutes until crispy on the other side and the filling is cooked through.

Transfer the crispy gyoza to a serving platter. Serve alongside cooled jasmine rice and your favorite kimchi, with Lao Gan Ma for dipping.