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-For the Gyoza-
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1) Combine pork, 4 Tablespoons green onions, 3 teaspoons soy sauce, pepper and egg in a mixing bowl and stir to combine.
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Place 1 heaping teaspoon of the pork mixture into the center of each gyoza wrapper.
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Dip your fingers in a small bowl of water and then run them along the outer edges of the wrapper to dampen.
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Pull the sides of the wrapper together, forming a half moon shape and pinch the edges together to fully enclose the pork.
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Gently press down to flatten the filled bottom of the filled gyoza so that it stands upright.
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As you finish the gyoza, place them on a parchment paper-lined baking sheet so that they are close together but not touching.
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(Note: At this point the gyoza can be frozen or refrigerated until cooking.
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If you refrigerate them, gently cover them with slightly dampened paper towels to prevent them from drying out.)
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2) To cook the gyoza, heat vegetable oil over medium-high heat in a pan that has a tight-fitting lid.
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When the oil is hot, place the gyoza in the pan so that they are close together but not quite touching.
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(You can make these in two batches if all of the gyoza will not fit in one pan.)
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Cook the gyoza, uncovered until the bottoms begin to turn brown and crisp, about 4 minutes.
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Reduce the heat to medium and gently pour 1/3 cup of water into the pan.
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Be cautious, as it may splatter as it hits the oil.
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Put the lid on the pan and allow the gyoza to steam until the pork is cooked through, 7-10 minutes.
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Serve warm with honey-soy dipping sauce (below).
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-For the Honey Soy Dipping Sauce-
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Combine garlic, 1/2 cup soy sauce, honey, sesame seeds and 1 Tablespoon of scallions in a small glass container fitted with a lid and shake vigorously to combine.
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Serve immediately or store for up to a week.
