Start by cooking the jasmine rice according to the package instructions, typically about 15-20 minutes. Rinse the rice until the water runs clear, then combine with water and bring to a boil. Once cooked, fluff with a fork and set aside to cool slightly.

In a mixing bowl, flatten the minced chicken with your hands until it's evenly sized. Take your gyoza wrappers and place a small patty of the chicken mixture on each one, ensuring the filling is centered. Optionally, add a spoonful of kimchi to each patty. Moisten the edges slightly with water to help them stick.

Heat a large non-stick frying pan over medium heat, adding a splash of oil to prevent sticking. Allow it to warm up, ensuring the oil is shimmering but not smoking.

Carefully arrange the prepared gyoza in the hot pan, making sure they are not overcrowded. Cook them for about 3-5 minutes until the bottoms turn golden brown.

Once the bottom sides are golden, gently flip each gyoza using a spatula and cook for an additional 3-4 minutes until crispy all around.

Transfer the crispy gyoza onto a serving platter alongside a bowl of fluffy jasmine rice and some fresh kimchi. Garnish with Lao Gan Ma for dipping.