01 - Chop 1/3 of Shrimps coarsely with knife. Mince the rest of the Shrimps in a food processor. 02 - Slice the Nira chives finely. 03 - In a large bowl, mix Shrimps, Nira Chives, Soy Sauce, Sake, Sesame Oil and Cornstarch. 04 - Take a Gyoza Wrapper in your hand and place a tablespoon of meat mixture in the center of the wrapper. Moisten the edge along the lower half of the wrapper and fold the upper half of the wrapper up to meet the moistened edge. Fold one of the edges in a series of pleats ( about 6 ), leaving the other edge smooth. Press the edges together to seal the gyoza. Another simpler way to fold is to first press the smooth edges together and then fold both edges into pleats. Repeat for the rest of the wrappers. 05 - Heat a pan at medium high heat and add oil. 06 - Place the Gyozas on a pan and cook until the bottom becomes golden brown. 07 - Once the Gyozas have turned blown, add Water to the pan and immediately cover with a lid and cook until the water has evaporated. 08 - Mix Soy Sauce, Rice Vinegar, and Chili Oil together for dipping sauce.