Place shredded cabbage in a bowl, sprinkle with 1/4 teaspoon salt, toss and let sit 10 minutes. Squeeze out as much liquid as possible using hands or a kitchen towel. Measure out the drained cabbage (about 1 cup) and discard liquid.

Mix filling

In a medium bowl combine ground pork, drained cabbage, sliced green onions, minced garlic, grated ginger, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon salt, 1/4 teaspoon white pepper and 1 teaspoon cornstarch. Mix with a spoon or your hands until mixture is cohesive and slightly sticky (about 1–2 minutes). Chill 10–15 minutes if mixture is very soft — this makes wrapping easier.

Wrappers & Assembly

Set up

Arrange a clean work surface with a small bowl of cold water for sealing, a plate dusted lightly with flour or lined with parchment for finished dumplings, and the wrapper stack covered with a damp towel to prevent drying.

Portion filling

Spoon about 1 tablespoon of filling into the center of each wrapper (adjust to wrapper size — roughly a heaping teaspoon for smaller wrappers). Do not overfill.

Seal dumplings

Dip your finger into the water and moisten the edge of the wrapper. Fold wrapper in half over the filling, press to seal in the center, then pleat one side to create 3–4 small pleats pressing firmly to create a tight seal. Ensure there are no gaps. Place finished dumplings on the prepared plate. Repeat until all filling and wrappers are used (makes about 28–30 dumplings).

Frying

Heat oil

Pour 4 cups neutral oil into a deep, heavy pot to reach about 2–3 inches depth. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper — it should sizzle and rise steadily.

Deep-fry in batches

Working in batches of 6–8 (do not overcrowd), gently lower dumplings into the hot oil using a slotted spoon or spider. Fry, turning occasionally, until golden brown and cooked through, about 3–4 minutes per batch depending on size. Transfer to a wire rack set over a baking sheet or paper towels to drain. Keep finished dumplings warm in a low oven (200°F / 95°C) while you fry the rest.

Finish

When all dumplings are fried, taste one to check seasoning and doneness. If desired, dab with a little extra sesame oil for sheen and aroma.

Dumpling Sauce

Whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sesame oil and 1/2 teaspoon sugar until sugar dissolves. Add chili oil or red pepper flakes to taste and sprinkle toasted sesame seeds if using. Adjust balance (more vinegar for brightness, more soy for salt). Serve in a small bowl alongside hot gyoza.

Garnish (optional)

Scatter sliced green onion over the fried gyoza and serve lemon wedges on the side for a squeeze of brightness.