In a large bowl combine the Ground Pork (1 pound), Carrot (1 cup), Corn Starch (1 tablespoon), Egg (1), Toasted Sesame Oil (1 tablespoon), Chili Oil (1 teaspoon), Granulated Garlic (1 pinch), Ground Ginger (1 pinch), Scallion (2 tablespoon), Fresh Cilantro (2 tablespoon) and Soy Sauce (to taste).
Mix well until there are no lumps.
Lightly brush a Gyoza Wrappers (10) with water, add 1 teaspoon of stuffing, close the dumpling, squeeze the edges tightly together. Leave shape as is, or use fancy folding techniques. Alternatively, use square wrappers.
Sauté gyozas in Peanut Oil (1/2 tablespoon) until lightly browned.
Carefully add Water (1/2 cup), cover tight and steam until the water has evaporated and the gyozas start to sauté again, you will hear the sizzle.
Remove the cover, sauté another few seconds, plate and serve with dippings of your choice such Thai sweet chili sauce, wasabi, sriracha and yuzu/soy sauce.