Gyoza with Pinoy sawsawan

Make the filling: mix 2 cups ground pork, 2 cups chopped cabbage, 1/2 cup chopped carrots, 1/2 cup chopped spring onions, 1/4 cup soy sauce, 2 tbsps cornstarch, 1 tsp salt, and 1/4 tsp black pepper in a large bowl until thoroughly mixed. Fill a dumpling wrapper with 1 tsp meat mixture. Brush sides with beaten egg and seal. Repeat until done. To cook dumplings, place 1 tsp oil in a nonstick pan. Arrange gyoza neatly. Turn heat on and add 1/2 cup water or more if needed. Cover pan and cook for 5 to 7 minutes or until gyoza is cooked. Once water has evaporated, cook for another 3 minutes or until bottom of gyoza is browned. Serve with soy sauce mixed with vinegar with five chili peppers.