Step 1

In a bowl, combine all the ingredients in the Filling and blend well. The Filling should be sticky and cohesive.

Step 2

To make Gyoza Sauce, combine the Ponzu with the sesame oil in a small dipping bowl. Stir to blend well.

Step 3

To assemble the gyoza, place a piece of the gyoza wrapper on your palm or a flat surface. Spoon about 1 teaspoon of the Filling onto the center of the wrapper. Dip your index finger into some water and moisten the outer edges of the dumpling wrapper. Fold the gyoza over, press and seal the left end. Use your thumb and index finger to make a pleat. Pinch to secure tightly. Repeat the same to make the pleats. (Start with 3-4 pleats if you are a beginner). A nicely wrapped gyoza should have a crescent shape.

Step 4

Heat up the oil in a skillet or stir-fry pan over medium heat. Arrange the gyoza and cover with the lid. Pan-fry the gyoza until the bottoms turn golden brown and become crispy. Add about 1/4-inch water into the skillet or stir-fry pan and cover the lid immediately. The water should evaporate after a few minutes. Continue to cook the gyoza for a couple of minutes to crisp up the bottoms.

Step 5

Remove the gyoza from the skillet or stir-fry pan and serve immediately with the Gyoza Sauce.