Rinse jasmine rice under cold water until water runs clear. Cook rice in a pot with 1.5 cups of water according to package instructions.

Combine minced chicken with chopped kimchi in a bowl, mixing well. Form small patties using about a tablespoon of mixture.

Moisten edges of dumpling wrappers with water. Place patties on wrappers, fold over and pinch edges to seal. Place on a parchment-lined tray.

Heat a non-stick skillet over medium heat and add a tablespoon of oil. Arrange gyoza in the skillet and sauté for 3-5 minutes until golden brown.

Flip the gyoza using a spatula. Add 1/4 cup of water to the pan and cover with a lid. Steam for another 3-4 minutes until cooked through.

Serve immediately while hot alongside a bowl of cooled jasmine rice, kimchi, and Lao Gan Ma for dipping.