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Salt the cabbage, let stand 10 min, then squeeze out ALL moisture — this prevents soggy dumplings.
Mix pork, cabbage, garlic, ginger, soya, sesame oil, and spring onions.
Place 1 heaped tsp filling on each wrapper. Wet edge, fold in half, crimp 5–6 pleats.
Heat a flat-bottomed pan over medium-high. Add oil, arrange gyoza flat-side down. Cook until golden, ~3 min.
Add 60ml water; immediately cover with lid. Steam 4–5 min until water evaporates. Remove lid, 1 min to re-crisp.
Serve with soya-vinegar dipping sauce.
Chef's Tip
Squeezing out the cabbage water is the most critical step — skip it and you get mushy dumplings.