Wash the cabbage leaves, then finely shred - you’ll need 1 ½ cups. Place it in a heatproof bowl and cover with boiling water. Let it soften for 5 minutes, then drain well, pressing out the water, and set aside.
Put the pork mince, ginger, garlic, spring onion, sesame oil, soy sauce, sugar, pepper and salt in a separate bowl and thoroughly mix together. Add the cooled cabbage and mix to distribute everything well.
Prepare a small dish of water, the pork mixture, a teaspoon, the gyoza wrappers and a clean plate on your workspace.
Take one wrapper on the palm of your non-dominant hand. Use your finger to run a little water around the entire edge.
Place 2-3 teaspoons of pork mixture in the centre (notes), fold it in half bringing the edges almost together so it looks like a little taco shape.
Press the bottom corner on one side together with the thumb and forefinger of your dominant hand and press together firmly.
Now use the index fingertip (inside) and thumb (outside) of your non-dominant hand to fold a small pleat over the thumb that is holding the seal closed. Now move that thumb on top of the pleat.
Repeat to make 6-7 small pleats on one side while the other side remains flat. This will cause it to bend into a small crescent with a pleated top edge.
In a non-stick fry pan (that has a fitting lid) - see notes, heat the oil over medium high. Place the dumplings in, pleated edge pointing up and fry until the bottoms just start to take on some colour.
Carefully pour in the water using the pan lid as a shield as it will splatter. Cover with the lid an allow the dumplings to steam for 3-4 minutes until the water has evaporated. The dumplings should be softened, shiny and a little translucent.
Remove the lid and allow them to fry 2 more minutes until the bottoms are a nice golden brown colour.
Serve them crispy side up with the combined soy and vinegar for dipping.
I use an Australian standard 20ml tablespoon
Gyoza skins can be found at large supermarkets or Oriental supermarkets
The amount of pork mixture you can fit into the wrappers will depend on the size of them and how well practiced you are at folding the dumplings. Start with less and as you get better work up to more filling.
The pan: Make sure to use a non-stick pan. If your pan is not non-stick, you'll need to use more oil and check the gyoza often to make sure they aren't sticking.