In a large bowl, combine all the filling ingredients. Use your hand (not a spoon!) to mix all ingredients together for 3-4 minutes. Even when the ingredients come together, keep mixing until you have a paste-like texture.
Do a taste test: Take a small amount of the pork mixture and cook it in a skillet for 1-2 minutes, until fully cooked. Allow to cool, taste, adjust seasoning, if needed, with salt and pepper.
Cover the bowl with plastic wrap, and let it rest for 15-30 minutes (or up to 1 day in the fridge).
Fold the dumplings:
Work with one piece of gyoza at a time. Use a damp paper towel or plastic wrap to cover the remaining gyoza to prevent them from drying out.
Dip your fingers in water or use a small pastry brush to brush the edges of the gyoza wrapper with water. Place a small amount of fillings in the middle of the gyoza (about 1 to 2 teaspoons).
Basic folding technique: Fold the dumplings in half, make sure there is no air trapped inside, and press the edges together to form a dumpling. You might need a bit more water to get the edges to stick together, but don't use too much or the gyoza wrapper might get soggy and break. I like to prepare the steamer basket, line it with parchment paper, and spray with oil and place the folded dumplings directly in there.Or use the fancier folding technique below to make the 3-corner dumplings.
Optional fancy folding technique: Put the gyoza with filling in one hand, use your thumb and index fingers from the other hand to pinch two edges together to make a corner. Then slightly turn the dumpling and use your index finger to lift the other edge up and pinch toward the middle. Make sure to get rid of all the air inside the dumpling before seal all the edges tightly together. You might need a bit more water to get the edges to stick together, but don't use too much or the gyoza wrapper might get soggy and break.
Steam and serve the dumplings:
Set up your steamer and line it with parchment paper. Arrange dumplings about 1 inch apart from each other.
Steam over medium heat for 10-15 minutes, or until the pork is fully cooked. Don’t let the water boil too much, use just enough heat to create steam.
Make the dumpling sauce: In a small bowl, whisk all ingredients together and serve with hot steamed dumplings. Add some fresh chilies or a splash of chili oil to the sauce, if you like things spicy!
You can make the filling up to a day ahead, and refrigerate it.Helpful tips for making wonton wrappers:
Make sure the dumpling mixture is thoroughly mixed, and don't skip the short rest.
Don't skip the taste test in step 2.
Use just enough water around the edges of the gyoza wrapper to make it sticky, but not so much water that it becomes soggy and falls apart.
Make sure to remove any air before sealing the dumplings.
Use parchment paper in your steamer basket to prevent the dumplings from sticking to the basket, and spray or brush the parchment paper with oil.
Place the folded dumplings directly into the prepared steamer basket, so that you don't have to transfer the delicate little things an extra time.
Steam over medium heat - make sure that the water is not boiling too much.
A few steamer options (read the blog post for tips and notes about each one):