In a large bowl, stir pork, onion soup mix, pepper, green onion, and sesame oil together until well combined.

Place 4 gyoza wrappers onto a clean work surface. Scoop 2 teaspoons of meat onto the center of each wrapper. Brush half of the circles' edge with beaten egg, then seal, folding 5 to 6 pleats into each pot sticker. Repeat until no more meat filling remains.

To cook: spray a large skillet with nonstick cooking spray. Add in canola oil and place over medium-high heat. Add in about 12 potstickers, or enough to cover the bottom without touching each other. Once the pan has become hot, pour in about 3/4 cup cold water and cover to cook thoroughly. Once the water is nearly evaporated, remove lid and crisp bottoms of potstickers. Remove from pan and serve with the sauce and sesame seeds.

To make the sauce: stir equal parts of soy sauce and honey together.

To freeze potstickers: place on baking tray and freeze. After about 12 hours, transfer to a plastic freezer bag.