Chicken Shiso Gyoza with Yuzu Kosho and Ponzu Sauce

1. Gather all the ingredients.
2. Cut 1 boneless, skinless chicken thigh into bite-size pieces. To cook the chicken faster and more evenly, make sure to cut it uniformly. I use the sogigiri Japanese cutting technique where I slice diagonally while cutting to create a large surface area for cooking the chicken.
3. Season the chicken with freshly ground black pepper and kosher salt. Transfer the chicken to a small bowl.
4. Add 1 tsp toasted sesame oil and 1 tsp soy sauce to the chicken and mix well together. 
5. With your 10 shiso leaves (perilla/ooba), place 1 shiso leaf on each of the 10 gyoza wrappers. Then, put a few pieces of chicken on top.  
6. Fold the wrappers in half and press gently.
7. In a nonstick frying pan, heat 1 Tbsp toasted sesame oil over medium heat. Place the gyoza on the pan in a single layer without overlapping. 
8. Cover to cook until nicely browned. Then, flip them over and cover to cook again. 
9. When the chicken is cooked through, uncover and cook 1–2 minutes until the gyoza becomes crispy. Put 2 Tbsp ponzu in a small bowl and add ¼ tsp yuzu kosho (Japanese citrus chili paste) on the edge of the bowl or on a plate.

To Store

1. You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for up to a month.

For the Extra Gyoza Wrappers

1. If you have extra gyoza wrappers, you can put cheese inside and cook the same way in the pan. Kids love them!