In a medium-size bowl, add sesame oil, gochujang, black pepper, scallions, soy sauce, honey, garlic and 1 egg yolk to minced, cooked bacon. Mix until well combined. Let marinate in refrigerator for 3 hours.
Make cornstarch slurry with cornstarch and water.
Crack remaining eggs into medium bowl, add salt and cornstarch slurry. Using immersion blender, mix well.
Heat nonstick pan coated lightly with nonstick spray on medium heat. Then lower heat when cooking egg crepes. Using about 2 tablespoons of mixture, pour into center of pan, spread in a circular motion to form about a 6-inch circle. Allow to set a bit; then turn egg over to cook other side. When cooked but not dry, gently remove from pan to parchment-lined tray. Continue with rest of batter.
Punch out 4-inch rounds from each crepe with a biscuit cutter. Continue process, until all 20 wrappers are complete. (Hint: Can be made a day ahead.)
To fill wontons – lay out wrappers on flat surface; place 1 tablespoon bacon jam mixture in the center of each round. Brush egg wash on edges of each wrapper; fold over and seal into moon-shaped crescents or purse shapes. When all wontons are sealed, place in a bamboo steamer on a piece of parchment. Steam for 1 minute. Turn wontons over and steam for an additional minute until cooked through.
Remove dumplings from steamer onto platter, garnish with additional scallions and sesame seeds. Serve immediately with Ai-Soon dipping sauce.