Add the pork, onion, garlic, ginger, carrots, cabbage, sesame oil and salt to a large bowl and mix well.
When you are ready to start wrapping the gyoza, lay a few wrappers down on a clean surface and wet the edges of each one all the way around with a wet finger. (it helps to have a little bowl of water beside you)
Spoon 1-2 tsp of filling into the middle of the wrapper and fold the wrapper in half over the filling. Pinch the edges to seal and then make little folds and squeeze them together along the edge of the gyoza.
Lay the gyoza on a tray and make sure the gyoza dont touch each other. They can stick easily.
Add some oil to a frying pan (with a lid) on medium heat. Add the gyoza and shake the pan so they don't stick. Let them cook till they are golden brown on the bottoms or on the one side. I like to pan fry one side and then the other, but you can just cook the bottoms if you want to.
Add 1/4 cup of water to the pan, close the lid, cook for 2-3 mins or until the water is mostly evaporated. Add 1/2 tsp sesame oil or other oil and shake to coat the bottom of the pan and cook till the bottoms of the gyoza are crispy again.
FOR THE GYOZA SAUCE
In a medium bowl, mix together the rice vinegar, soy sauce, garlic, ginger, sesame oil, green onion and chili flakes. Let the sauce sit for around 15 mins before you start dipping.
To learn how to fold gyoza like a pro, check out the link below this recipe. If you freeze them, make sure you do it on a tray so they dont touch. Then once they are frozen you can put them into zip lock bags.