To Make Dipping SauceIn a small bowl, combine all dipping sauce ingredients and set aside. Rest for 10-15 mins.To Make GyozaKeeping the gyoza skins aside, combine all gyoza ingredients in a mixing bowl. Adjust the amount of salt and pepper to taste.Separate into 8 portions, scoop each portion onto the gyoza skins.Fold in half and pleat the edges to seal. You can secure the bottom layer with your index finger and fold the top layer in 1cm intervals with your thumb onto the bottom layer.Heat oil in a frying pan on medium high, place the gyoza with the seal facing up. Without flipping the gyoza, pan-fry until the bottom is golden brown.Add ⅓ cup water and cook covered until water is dry and the gyoza are cooked.Transfer to serving plate and serve with dipping sauce.