Cook napa cabbage in the boiling water for 1 minute. Chop and squeeze off the excess water.
Mix (A), (1) and scallions in a bowl with you hand.
Dip your finger in a bowl of water and run it along the edge of the wrapper. Place about 1 tbsp of (2) and wrap and seal the edges.
Heat the oil in a pan. Place gyoza neatly and cook for a few minutes until the bottom turns golden brown.
Pour hot water (about 100ml) to the pan. Cover and cook for 3 to 5 more minutes.
Remove the lid and pour 1 tsp sesame oil and cook for another 30 seconds.
Transfer to a plate and serve with Ponzu Soy Sauce.
