Steps

1. In a bowl, combine Soy Sauce 1 tbsp, Vinegar 1 tbsp, Sugar 1 tbsp, Toasted Sesame Seeds 1 tsp, and Sesame Oil 1 tsp to make the Chinese-style sweet and sour sauce.
   🕒 00:45
2. In a separate bowl, crack 2 Eggs, add a pinch of Salt and a pinch of Pepper, and whisk together.
   🕒 01:00
3. Finely chop 2 Scallions and add them to the whisked egg mixture, then stir again.
   🕒 01:13
4. Heat Vegetable Oil (as needed) in a frying pan over medium heat.
   🕒 01:24
5. Once the pan is hot, pour in the whisked egg and spread it evenly across the pan.
   🕒 01:38
6. Turn off the heat briefly after pouring in the egg. Dip Gyoza Wrappers in water and place them on top of the egg, ensuring minimal gaps. **This is the key!** By placing the wet gyoza wrappers on the partially cooked egg, they will fuse together, creating a chewy and crispy texture.
   🕒 01:50
7. Cook over medium heat until the bottom of the egg is golden brown.
   🕒 02:28
8. Once the bottom of the egg is browned and the crepe moves freely, carefully slide it onto a plate.
   🕒 02:39
9. Cover the plate with the frying pan and flip the crepe back into the pan.
   🕒 02:49
10. Cook until the bottom of the gyoza wrappers are golden brown.
    🕒 02:58
11. Once the gyoza wrappers are browned, turn off the heat and place 2 Slices of Melting Cheese in the center.
    🕒 03:10
12. Lift the near edge and fold it over.
    🕒 03:17
13. Once rolled, transfer to a cutting board, cut into desired sizes, and plate.
    🕒 03:32