Prepare the aromatics by mincing the garlic, grating the ginger, and finely chopping the scallions and leek white. If using whole chicken thighs, chop them into ground meat.
In a mixing bowl, combine the ground meat, salt, pepper, cooking sake, light soy sauce, sugar, cornstarch, and half (1 tbsp) of the toasted sesame oil. Add the minced garlic, ginger, and egg. Mix vigorously by hand until the filling becomes very sticky.
Add the chopped scallions and leek to the meat mixture and mix again until well incorporated.
Portion the meat mixture into small meatballs and place them on a sheet of parchment paper. Brush one side of a wonton wrapper with water, lay the wet side over a meatball, and press down lightly while turning it slightly so the wrapper adheres to the filling. At this point, you can freeze them for later.
Spread 1 tbsp of sunflower oil in a skillet. Place the gyozas in the pan, wrapper-side down. Cook over medium-low heat for about 4 minutes until the bottoms start to turn golden brown.
Pour in about 150ml of water to cover the bottom of the gyozas. Cover the pan with a lid, increase the heat slightly, and let them steam for 5 to 6 minutes.
Remove the lid and allow any remaining water to evaporate. Add the remaining 1 tbsp of sunflower oil and 1 tbsp of toasted sesame oil to the pan. Let the gyozas grill for 7 to 8 minutes, shaking the pan occasionally to distribute the oil and ensure even browning on the bottoms.
Once the bottoms are nicely browned and crispy, flip the gyozas over to grill the exposed meat side for another 5 to 6 minutes until fully cooked. Serve hot with a side of rice.
Cook it hands-free.
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