In large bowl mix the pork, bok choy, ginger, garlic, soy sauce, sesame oil, rice vinegar, hot sauce, green onions, cilantro, egg, and salt and pepper. Set up a station with the filling, gyoza wrappers, a little bowl of water, and a sheet pan lined in plastic wrap.

In a bowl, mix all ingredients except for wrappers (obviously!), until well combined.

In the center of a wonton wrapper, drop about a tablespoon of the pork/bok choy mixture. With a wet finger, moiston the edge of your wonton wrapper all the way around, fold it in half and crimp the edges.

Lay on a cookie sheet. Repeat a million times until FINALLY all of your filling is gone.

Freeze for an hour or two and then transfer to a plastic bag or tupperware (or cook immediately).

To cook, heat 1 tablespoon of oil in a frying pan over medium heat, swirling to coat the bottom of the pan. When oil is hot, add potstickers in a single layer and let cook for about 3 minutes, until you have a nicely browned bottom. Flip the potstickers over, add 2
tablespoons of water and cover. Let steam for about 3 minutes. Remove the cover and let cook another minute or two.

Serve immediately with the dipping sauce of your choice (I like soy sauce, Bart likes this random sweet chili sauce I bought for $1 on the Asian aisle of my grocery store).