Prep Cabbage: Finely chop the cabbage, sprinkle with salt, and let it sit for 10 minutes.
Squeeze firmly with your hands or a cheesecloth to remove all excess water.
Make Filling: In a large bowl, combine the pork, cabbage, garlic, ginger, green onions, soy
sauce, sesame oil, and sake. Knead by hand until the mixture is sticky and well combined.
Assemble: Place about 1 tsp of filling in the center of a wrapper. Wet the edge with water, fold
in half, and make 3–5 pleats to seal the edge.
Pan-Fry: Heat 1 tbsp oil in a pan over medium-high heat. Place gyoza in the pan and cook for 2–3
minutes until the bottoms are golden brown.
Steam: Pour the flour-water slurry into the pan (enough to cover 1/3 of the gyoza) and
immediately cover with a lid. Steam for 5–7 minutes until the water is evaporated.
Crisp & Serve: Remove the lid, drizzle a little sesame oil around the edges, and cook until the
bottom is very crispy and golden brown. Turn onto a plate and serve immediately with dipping
sauce.
