Finely chop the Napa cabbage. Place in a bowl, sprinkle with 1/2 teaspoon salt, toss and let sit 5 minutes to draw out moisture. Squeeze the cabbage firmly in a clean towel or between your hands to remove as much liquid as possible. Measure out 1 cup after draining.

Combine filling

In a mixing bowl, add the ground pork, drained cabbage, sliced green onions, minced garlic, grated ginger, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon sake (if using), 1 teaspoon salt, and 1/4 teaspoon white pepper. Mix thoroughly with chopsticks or a spoon, pressing and folding repeatedly until the mixture becomes sticky and well combined (about 1–2 minutes). This helps the filling bind.

Wrappers & assembly

Set up assembly station

Place a small bowl of water and a lightly floured work surface or parchment. Keep gyoza wrappers covered with a damp towel so they don't dry out.

Fill and pleat gyoza

Working with one wrapper at a time, place about 1 level teaspoon to 1 tablespoon of filling (depending on wrapper size) in the center of the wrapper. Dip your fingertip in water and moisten the edge of the wrapper. Fold the wrapper in half over the filling, press center to seal, then make 3–4 small pleats along one side while pressing to seal firmly to the other side. Ensure there are no air pockets. Repeat until all wrappers are filled (should make ~24 gyoza).

Cooking & finishing

Pan-fry then steam (potsticker-style)

Heat a nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. Arrange gyoza flat-side down in a single layer, spacing slightly so they don't touch too tightly. Fry for 2–3 minutes until bottoms are golden brown.

Steam in skillet

Carefully pour 1/2 cup water into the skillet (it will sizzle) and immediately cover with a tight-fitting lid. Reduce heat to medium and steam for 5–6 minutes until the wrappers become translucent and filling is cooked through (pork should reach 71°C / 160°F).

Crisp bottoms

Remove the lid and continue cooking 1–2 minutes to evaporate remaining water and re-crisp the bottoms. Use a spatula to transfer gyoza to a plate, browned side up.

Alternative: Steamed only

If you prefer steamed gyoza, arrange assembled gyoza in a single layer in a greased steamer basket lined with parchment with holes. Steam over boiling water for 8–10 minutes until cooked through.

Dipping sauce

While gyoza cook, mix 2 tablespoons soy sauce with 1 tablespoon rice vinegar in a small bowl. Add 1/2 teaspoon chili oil or chili crisp and 1/2 teaspoon toasted sesame seeds if using. Taste and adjust ratio (more vinegar for tang, more soy for salt). Serve alongside hot gyoza.