At our favorite Japanese restaurant they serve amazing feather light chicken gyoza. We always order some for the table the minute we arrive. They come four to an order. And we have a family of four. So no one ever, ever gets to have two. It's really frustrating. (Another order is out of the question, they're really expensive!)
Mix everything together in a bowl. Spoon approximately a teaspoon of the meat mixture onto the center of a gyoza wrapper. Dampen the perimeter of the wrapper with a wet finger. Fold in half over the filling. Keeping the back side of the dumpling straight, bring together four or five small pleats on the front side of the dumpling, and press to seal. Cover the bottom of a large skillet with vegetable oil and heat on medium until the oil is hot. Working in batches, place the gyozas, flat side down, in the hot oil and let them brown. When the bottoms have become crisp and brown, pour about 1/4 cup water into the pan, and cover to let the dumplings steam. After a few minutes, take the lid off and let any remaining water evaporate off. Check the temperature with an instant read thermometer to make sure the chicken is cooked. It should be at least 160 degrees. If not, put the lid back on and steam a little longer. Serve hot with dipping sauces. Mix to taste, and garnish with sesame seeds. Mix the cornstarch and water in a small glass and set aside. Mix the above ingredients in a small sauce pan and bring to a boil. Simmer for about 4 minutes, then add the cornstarch. Let the thickened sauce simmer on low for another minute. Cool and refrigerate or serve.