Remove the core from <quantity>½</quantity> cabbage. Roughly chop the cabbage

Put the cabbage in a colander

Add <quantity>1<unit>tsp</unit></quantity> of salt and mix. Let the cabbage sit for 20m to release its liquids

Trim and slice <quantity>½<unit>bunch</unit></quantity> of garlic chives. Transfer them to a bowl

Add <quantity>6<unit>oz</unit></quantity> of ground pork to the bowl. Squeeze the cabbage to drain the remaining liquids and add it to the bowl

Finely chop <quantity>½<unit>tbsp</unit></quantity> of ginger and add to the bowl

Finely chop <quantity>1½</quantity> garlic cloves and add to the bowl

Add <quantity>½<unit>tbsp</unit></quantity> of soy sauce and <quantity>½<unit>tbsp</unit></quantity> of toasted sesame oil. Mix by hand until completely combined

Place a gyoza wrapper on the palm of your hand. Moisten the fingers of the other hand and pass them on the border of the wrapper

Put <quantity>1½<unit>tsp</unit></quantity> of the filling in the center of the gyoza wrapper

Fold the wrapper in half over the filling and make 3-4 pleats. Pinch it in the center and press the pleats to shape the gyoza. Repeat this process until you use all the filling

Place the gyozas in a non-stick pan over medium heat

Add water to cover a ¼ of the gyoza

Cover the pan with a larger lid and cook over medium heat until the water is evaporated

Remove the lid and drizzle with vegetable oil and swirl to distribute

Cook the gyoza over medium heat 3m until the bottoms have browned

Cover the pan with a plate, turn it upside down and dump the gyoza onto the plate. The gyoza are ready

Enjoy them with the dipping sauce