Take the frozen gyoza wrappers around 3 hours before you are going to make your dumplings out of the freezer. If there are some left, you can freeze them again for the next time.

Finely grate the ginger and lemongrass. Cut the shiitake mushrooms thinly, then grate the carrot and red cabbage.

Wash the chicken breast and dry it with a paper towel. Slice it as thin as you can - it should almost be like minced chicken.

Add all ingredients from the ginger until the sesame oil into a large bowl and mix until well combined.

Now you can start to fill the gyoza wrappers with 1 heaped teaspoon of the filling. If you do not know how to fill them, have a look at the instructions below.

When you are finished with filling the dumplings, heat a large non-stick frying pan over medium heat. Add 1 tablespoon of coconut oil, then add your dumplings. Work in batches, I don't recommend to cook more than 8-10 (depends on the size of your pan) at once, cause they could stick together during cooking.

Cook for about 5 minutes, then add 2 tablespoons of water and put the lid on the pan. Now steam them for about 5 minutes, or till all the water has evaporated.

Take away the lid an cook for another 2 minutes until the bottom of the dumplings is golden and crispy. Don't turn your dumplings during cooking, you want to have just the bottom side fried and the rest of the dumpling steamed.

Meanwhile, mix all ingredients for the sauce together in a small bowl.

Serve the dumplings with chopsticks and dip them in the sauce.