Directions:
Making the Filling:
1. Place finely minced sui choi and approximately 1/2 tsp of salt in bowl and mix well (the salt helps to extract the water from the sui choi).
2. Grab handfulls of the sui choi, squeeze the water out, and place into large bowl.
3. Finely chop the green onions, grate the ginger and garlic, and place all in the large bowl.
4. Add pork, sesame oil, corn starch, and pepper to taste to the large bowl and knead together with hands for a few minutes.

Filling the Gyoza Wraps:
1. Fill small bowl with water.
2. Dip finger with water and moisten the outer edges of the gyoza wrap.
3. Place 1 – 1.5 tbsp of filling into the gyoza wrap and seal by folding the wrap in half.

Cooking the Gyozas:
Pan-Fry version:
1. To pan fry, heat a frying pan to medium heat and add 1 tbsp of oil.
2. Place gyozas in pan for about 2-3 minutes until bottom is browned.
3. Once browned, add enough water to the frying pan so that gyozas are sitting in about 1/2-inch of water.
4. Cover frying pan and steam for 3 minutes. Uncover frying pan and take gyozas out after all water has evaporated.

Boiled Version:
5. To boil the gyozas, fill a pot with water and bring to a boil.
6. Add gyozas and boil for about 5 minutes.

Gyoza Sauce:
1. Mix rice vinegar, soy sauce, and chili oil together and place in small side dish and use as dipping sauce.