Instructions:

• In a large bowl, combine pork, egg, green onions, soy sauce, oyster sauce, rice wine vinegar, honey, garlic, ginger, salt, and pepper. Mix thoroughly to combine.
• Make the dipping sauce. Stir ingredients together in a small bowl. Set aside.
• Set up dumpling making station: Line a large baking sheet with parchment paper, get a small bowl of water, and dumpling wrappers.
• Take one wrapper and lay it in your hand. Scoop about one tablespoon of filling in the center of the wrapper. Dip your finger into the water and moisten the edges of the wrapper. Fold wrappers in half, over the filling, in a half moon shape. Pinch shut at the top and then press along the edges to seal the sides together. If you are comfortable, you can pleat the dumpling for a more decorative look. Gently push the dumpling down to create a flat bottom. Set on the cookie sheet and cover with a slightly damp tea towel to keep the wrappers from drying out. Repeat with the rest of the gyoza.
• Heat oil in a large non-stick skillet over medium heat. Place a single layer of gyoza in the skillet and fry 3-5 minutes until the bottoms are golden brown. Add a ½ cup of water to the pan (it will sizzle loudly) and quickly put a lid on the skillet. Steam the gyoza for 4-5 minutes until the water has mostly evaporated. Sauté for an additional minute to recrisp the bottoms.
• Serve gyoza with dipping sauce. Enjoy!