Place the finely shredded cabbage in a small bowl, sprinkle a pinch of salt (about 1/8 tsp), toss and let sit for 5 minutes to draw out moisture. After 5 minutes, squeeze the cabbage firmly with your hands or using a kitchen towel to remove as much liquid as possible. Measure the drained cabbage to confirm ~40 g.

Make filling

In a mixing bowl combine the ground pork, drained cabbage, chopped green onion, minced garlic, grated ginger, 1/2 tsp soy sauce, 1/2 tsp sesame oil, 1/8 tsp salt, 1/8 tsp white pepper and 1/2 tsp cornstarch. Mix thoroughly using a spoon or your hands until the mixture is sticky and well combined (about 1–2 minutes). This texture helps the filling hold together when wrapped.

Fill wrappers

Layout one gyoza wrapper on a clean surface and keep the others covered with a damp towel to prevent drying. Spoon about 1 to 1 1/2 tablespoons of filling (approximately 20 g) into the center of each wrapper. Wet the edge of the wrapper with a little water (use your fingertip) along half the circumference. Fold the wrapper in half over the filling to form a semicircle and press to seal in the center. Starting from one side, make 2–3 small pleats on the top edge, pressing each pleat firmly into the bottom edge to create a tight seal. Repeat for all 4 wrappers. Place finished gyoza on a lightly floured tray or parchment, seam-side up.

Cooking & dipping

Pan-fry and steam (potstickers)

Heat a nonstick or cast-iron skillet over medium-high heat. Add 1 tsp neutral oil and swirl to coat. Place the 4 gyoza seam-side up (or flat side down) in the skillet so they sit without touching. Fry undisturbed for 1.5–2 minutes until the bottoms turn golden brown. Carefully add 4 tablespoons of water to the skillet (it will steam and sputter), immediately cover with a lid and reduce heat to medium-low. Steam the gyoza for 4–5 minutes until the wrappers become tender and filling is cooked through (internal temp for pork should reach 71°C / 160°F). Remove the lid and cook another 30–60 seconds to re-crisp the bottoms if needed. Transfer gyoza to a serving plate.

Make dipping sauce

In a small dish combine 1 tsp soy sauce, 1/2 tsp rice vinegar and 1/4 tsp chili oil (optional). Stir and taste; adjust balance of soy and vinegar to preference. Serve the sauce alongside the hot gyoza.