Japanese Pan-Fried Gyoza

Steps

1. Discard the thick core of the green cabbage and cut it into thin strips.
2. Chop the strips into very small pieces.
3. Run your knife through the Cabbage to mix it finer.
4. Sprinkle one teaspoon kosher salt over the cabbage and massage with your hands.
5. Transfer the salted cabbage to a bowl and set aside until wilted (about 2 minutes).
6. In a separate bowl, remove the stems from two green onions and chop them into small pieces.
7. Remove the stems from two shiitake mushrooms and mince the caps into small pieces.
8. Grate one teaspoon of ginger.
9. In a large bowl, add the chopped green onions, minced shiitake mushrooms, 1/2 pound of ground pork, 2 teaspoons sake, 2 teaspoons toasted sesame oil, 2 teaspoons soy sauce, 1/8 teaspoon brown black pepper, 1 teaspoon grated ginger, and two minced garlic cloves.
10. Mix them all together with your hands until the mixture becomes sticky and pale in color.
11. Squeeze the water out from the salted cabbage and add it to the meat mixture.
12. Knead the mixture again with your hand to evenly distribute the cabbage into the meat.
13. Cover the bowl and refrigerate the filling until ready to fold the gyoza.
14. Prepare a baking sheet by lining it with parchment paper or dusting it with 2 tablespoons of potato starch.
15. Place one wrapper in your non-dominant hand, place one tablespoon of filling in the center, and press down to remove any air gap (do not overstuff).
16. Moisten the outer edge of the wrapper.
17. Fold the wrapper in half over the filling but do not seal it yet.
18. Use your thumb and index finger to fold the wrapper into a pleat that leans toward the center.
19. Use your other thumb and index finger to press the folded pleat tightly (usually 4 pleats on each side, totaling 8).
20. Press down the pleats to seal any gap evenly and shape the gyoza to create a flat bottom.
21. Place the finished gyoza on the baking sheet and cover with plastic to avoid drying.
22. If storing uncooked gyoza for later, cover them with plastic and place in the freezer until solid, then pack them in an airtight bag.
23. To cook frozen gyoza, use 1 to 2 minutes of extra cooking time compared to fresh ones.
24. To cook fresh gyoza: Heat a large frying pan over medium heat and add 1 tablespoon of cooking oil when the oil is hot, place the gyoza in the pan, and arrange them in a circular pattern with space between each piece.
25. Cook until the bottom turns golden brown (about 3 minutes).
26. Add 4 tablespoons of water to the pan and immediately cover with a lid; steam the gyoza for about 3 minutes or until most of the water has evaporated.
27. Remove the lid to evaporate any remaining water.
28. Drizzle 1 teaspoon of toasted sesame oil over the top and cook uncovered until the gyoza is brown and crisp on the bottom.
29. Wait until the gyoza skin gets a nice crust and releases itself from the surface of the pan, then remove them to a plate.
30. Repeat the process to cook any additional batches.
31. To serve, combine 1 tablespoon of rice vinegar, 1 tablespoon of soy sauce, and a little bit of Japanese chili oil for dipping sauce.