Boil the cabbage in salted water until wilted, then let it cool slightly. Finely chop and spread out in a colander to drain naturally. Do not squeeze out the water by hand.

Finely chop the green onion, garlic chives, ginger, and garlic. In a bowl, combine the ground pork, garlic chives, green onion, ginger, garlic, cabbage, and seasonings. Mix well.

Knead the mixture by hand until sticky. Place about 1 tablespoon of filling onto each gyoza wrapper, wet the edges with water, fold in half, and pleat to seal.

Heat 2 tablespoons of vegetable oil in a skillet. Arrange the gyoza in the pan and cook over medium heat until the bottoms are lightly browned. Add about 1/2 cup (100 ml) boiling water.

Serve with a dipping sauce of soy sauce, vinegar, and chili oil.
We use a 20-pack of thick gyoza wrappers for extra filling, and they turn out delicious and chewy.

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