How to make it
In a small bowl whisk ketchup dipping sauce ingredients until well combined. Set aside.
In another small bowl whisk mayo dipping sauce ingredients until well combined. Set aside. Add all potsticker filling ingredients to a bowl and use your hands to combine well.
Fill each gyoza wrapper in the centre with 1 tbsp of filling. Wet the gyoza edges with a bit of water, fold to close and pinch and pleat the edges to seal. Repeat with remaining ingredients.
Heat a non-stick pan over high heat. Add 2 tsp oil and place potstickers flat side down and fry until golden underneath, about 2 minutes (you’ll need to do this in batches). Pour 1cm of water into the pan, cover quickly with a lid and simmer for 6-8 minutes, or until most of the liquid has evaporated. The potstickers should be cooked through and golden and crunchy underneath. Repeat with remaining potstickers.
Serve potstickers hot with dipping sauces and garnish.
Tip:When you add the water to the pan make sure to cover quickly with a lid as it may spit and steam. Take caution when opening the lid afterwards as hot steam may escape.