Chop green onions and combine with ground beef and pork. Mix gently, but not too much or the meat will become tough.
Using a regular teaspoon, place a small portion of meat – large marble size, in the center of the wrapper. Moisten 1/2 of the edge of the gyoza wrapper, fold in half, and seal. Crimp the edges for a decorative finish.
Heat the oil in a frying pan with a lid using medium heat. Add the gyoza and cook until golden brown on the bottom, about 3 to 5 minutes. Add the water, and place the lid on the pan and let the gyoza steam for another 3 to 5 minutes.
Serve with a mixture of soy sauce and chili oil for dipping. Don’t forget the hot rice.