Finely chop the cabbage, put in a bowl, sprinkle some salt, mix well and set aside for 15 mins. Squeeze all the liquid out from the cabbage set aside.
Finely chop the spring onions.
In a large mixing bowl add the minced chicken, cabbage, spring onions and all the ingredients from the seasonings list.
Mix all the ingredients well.
To make the dipping sauce, mix all ingredients from the dipping sauce list in a small mixing bowl. Mix well and set aside.
To fold the dumpling, place one wrapper in the palm, wet the wrapper edges with water. Add a teaspoon full of fillings in the centre of the wrapper. Fold the wrapper in half over the filling, pinch on the left edge, make a pleat on top part of the wrapper from left to right. Use a non-dominant thumb and finger to press the pleat and bottom wrapper together to seal the dumpling. Pinch at the end of the right edge and seal the dumpling. Repeat to all wrappers till all the filling runs out. ( You can get 25-30 dumplings with this amount of filling. )
Pre-heat the oil into 330°-340° F, deep fry the dumplings for 2-3 mins till crispy golden brown.
Transfer to a cooling rack or paper towel first.
Serve immediately with your favourite sweet/spicy chilli dipping sauce.
Crispy dumplings are ready! Enjoy!
To defrost the dumpling/gyoza wrapper leave it in a fridge overnight Or you can leave it in room temperature for 1 hour prior to use. You can buy dumpling/gyoza wrapper at most Oriental grocery stores.