Mix Ponzu Sauce and Ra-yu together for the dipping sauce.
Chop cabbage very finely. Slice Nira chives thinly. Combine all the ingredients for Gyoza filling in a large bowl. Mix very well until it gets sticky. Divide the mixture into 20-24 parts. Either cut or shape the pieces into "I"-shaped bars.
Take a sheet of Gyoza skin, and place one part of the meat mixture in the center of a skin. Moisten one edge of the skin. Wrap the other edge of the skin over the meat, and roll to seal. (Please watch the video to see how.) Make 20-24 Gyoza.
Heat a pan at medium high heat and add oil. Place Gyoza on a pan and cook until the bottom becomes golden brown. Add 1/4 cup water and immediately cover with a lid. Cook until the water boils away.
Serve immediately with the dipping sauce.
