Wash, dry, and mince the cabbage and celery.

Scrape and mince the ginger.

In a medium bowl, combine ground chicken, minced cabbage, minced celery, minced ginger, worcestershire sauce, and salt.

Mix the ingredients well until the mixture becomes sticky.

Place about 1/2 tbsp of the mixture onto a gyoza wrap.

Smear water around the edge of the wrap with your finger.

Fold the wrap in half and pinch the edges to seal, creating pleats if desired.

Heat oil in a frying pan over medium-low heat.

Place the gyozas in the frying pan.

Cook until one side becomes lightly brown.

Add 1/4 cup (60cc) of hot water to the pan.

Cover the pan with a lid and steam-fry.

While the gyozas are cooking, prepare the dipping sauce by mixing soy sauce, vinegar, sesame oil, and grated ginger.

Listen for a popping sound from the frying pan.

Remove the lid and add a little sesame oil or coconut oil.

Continue cooking until the bottoms of the gyozas are crispy and the water is gone.

Serve the gyozas on a plate with a small bowl of dipping sauce.

To freeze, arrange uncooked gyozas on a tray and freeze.

Once frozen, transfer them to a freezer bag.

When ready to cook frozen gyozas, start from step 8 without thawing.