Pork Gyoza with Ginger Dipping Sauce

I have been wanting to try out this Pork Gyoza, a kind of Chinese dumpling which are of different types, depending on how they are cooked : boiled, steamed or pan-fried.  Since I am not in to making my own dough for the skin or wrappers, I bought the 'round-shaped' wonton skin from the Supermarket.  Surprisingly when I unwrap the packaging, I found that the skin or wrappers are rather small in size, what should I do then since I have already prepared my filling??? Well, I will try to make small tiny Gyoza instead, just that more time and patience are needed to do those tiny pleats.

This is the outcome of my worthy efforts.....

Ingredients:
8 ounce ground pork
1 egg
1 tbsp sesame oil
1 tbsp finely chopped ginger
2 tsp grated garlic
1 spring onion (thinly sliced)
1 1/2 tsp light sauce
1 1/2 tsp shaoxing wine
1 tsp cornflour
1/2 tsp sugar
1/2 tsp salt
Round dumpling wrappers
Cooking oil
Water

Ginger dipping sauce:
1/4 cup light sauce
2 tbsp vinegar
1 tsp sesame oil
1 tsp sugar
1/2" ginger (cut into thin strips)

Methods:

1. For the ginger dipping sauce, combine all the ingredients into a small bowl and set aside.
2. For the filling, in a bowl mix together ground pork, egg, sesame oil, chopped ginger, grated garlic, spring onion, light sauce, shaoxing wine, cornflour, sugar and salt and refrigerate for 20 minutes.
3. To make the gyoza, place a bowl of cool water at your work surface.  Working with one wrapper at a time, keeping the rest to prevent them from drying.  Place a wrapper on your right palm, brush the edges with water using your finger or a small pastry brush, put a teaspoon of filling in the center of the wrapper, fold over and press slightly to spread out the filling.  Seal the edges by making pleats on the side facing you and pressing the sides together.  Set aside, cover with a damp towel and repeat with the remaining wrappers and filling until all is done.
4. To cook the gyoza, heat 2 tbsp cooking oil in a non-stick skillet over medium heat until it simmers.  Quickly arrange half the gyoza bottom-side down in the skillet, and cook until beginning to brown on the bottom, about 1 minute.  Add 1/2 cup water to the skillet (it will splatter), cover with lid and let gyoza cooked until the skin are tender.  Remove the lid and cook until the liquid has cooked off and the gyoza are slightly crisp and brown on the bottom.  The cooking time depends on the size of the gyoza. If the skin is still not fully cooked, add a bit more water and continue to cook with lid on.  Repeat with another batch until all is done.  Serve hot with the ginger dipping sauce.

This recipe is adapted from Cooking Channel with amendments.