Mince the mostly frozen pork loin with a sharp knife until it resembles ground pork.

In a medium mixing bowl, combine the minced pork loin, minced scallion, minced garlic clove, grated carrot, shredded and minced nappa cabbage leaves, egg, soy sauce, rice vinegar, chili oil, and sesame oil.

Mix all ingredients thoroughly until well combined.

Lay out a gyoza wrapper on a dry surface.

Place a teaspoonful of pork mixture in the center of the wrapper.

Wet the tip of your finger and run it around the edge of the wrapper.

Fold the wrapper over and pinch the sides together to form a semi-circle.

Repeat the process until all the pork mixture is used.

Heat a teaspoonful of cooking oil in a large non-stick frying pan with a lid.

Place 10-12 gyoza in the pan.

Cook the gyoza for 2 minutes without moving them.

Pour half a cup of water into the pan and cover it immediately.

Cook the gyoza for 5-7 minutes, undisturbed, or until all the water has evaporated.

Remove the gyoza from the pan with tongs.

Repeat the cooking process with the remaining gyoza.