Peel and roughly chop the garlic. Dice the chicken.
Place the chicken, garlic, soy sauce and half of the pea shoots into a food processor. Pulse until it combines into a rough paste.
Lay the gyoza sheets on your kitchen work surface. Put a large teaspoon of the filling into the middle of each wrapper. Dip your finger into a little water and run this around the outside, close together by folding in half and then crimp together. Push the bottom down onto the bench to give a better shape. Repeat the process until all of the mixture is used. Refrigerate for 15 minutes before cooking.
Use a food processor to blend together the remaining pea shoots and the green chillies with a little peanut oil. Remove the seeds from the chillies if you don't want the mayonnaise too spicy.
Place the egg yolks, mustard and rice wine vinegar and whisk together. Slowly add the peanut oil whilst continually whisking until it forms a thick mayonnaise. Stir in the chilli paste a little at a time until you have the right level of heat.
Heat a large frying pan until hot and add the sunflower oil. Cook the gyoza's for 2 minutes on each side until golden brown. Once golden brown, add a little water to the pan, cover with a lid and allow to steam them for a minute or 2 before serving.
«Using chicken in the recipe means the filling will take lots of different flavours. Coriander, chilli, ginger are great flavours to work with.»