Pork & Shrimp Gyoza

1/2 lb large shrimp
peeled and deveined
1/2 lb ground pork
1/4 cup green onions
1 each carrot
2 tsp minced ginger
1 tsp sesame oil
2 tbsp soy sauce
salt and pepper
30 gyoza wrappers
1/2 cup oil
2 cups ice cubes
3/4 cup mirin
1/4 cup rice vinegar
1 tbsp bonito flakes
1 tbsp soy sauce
1 tsp yuzu
2 T green onions
green part only sliced
For the Filling
Blanch shrimp in simmering, lightly salted water for 5 minutes. Drain, let cool and mix with remaining filling ingredients.
For the Gyozas
Lay a gyoza wrapper in front of you. Wet the edges. Put 2 to 3 teaspoons of filling in the middle, taking care not to get too close to the edges. Gather up the edges of the wrapper and gently fold and seal so that it forms a pleated half moon.
Fry the flat side down in a very thin layer of oil until golden and crispy. Carefully add a few ice cubes to the pan and cover with the lid. Steam for about 3 minutes over medium high heat.
For the Ponzu Sauce
Combine the vinegar, mirin, soy and bonito flakes and bring to a boil. Remove from heat and allow to steep for 7 minutes. Strain and mix in the yuzu and green onions.