Serves 6 - 8

Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
Place remaining filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl.
Use your hands to mix the filling.
Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.
Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).
Place 1 slightly heaped tbsp of filling on the wrapper. Fold the wrapper over and use your right hand, assisted by your left-hand thumb, to create 4 pleats. Press to seal and place on the tray. Repeat with the remaining wrappers.
To Cook:

Heat 1 tbsp oil in a large skillet (that has a lid) over medium-high heat.
Place about 12 gyoza in rows, slightly overlapping each other. Cook until the underside is light golden, then pour 1/3 cup of water around the gyoza and place the lid on.
Cook until the water has completely evaporated (so the golden underside is not wet and soggy) and the wrapper is slightly translucent on top - about 3 to 4 minutes.

Filling:

1 1/2 cups green cabbage, very finely chopped

1 tsp salt, separated

1 lb / 500g ground pork (mince)

1 cup garlic chives, finely chopped

1 garlic cloves, crushed

1 tsp ginger, grated

1 tsp sesame oil

1 tbsp cornstarch / corn flour

2 tsp soy sauce

Gyoza:

1 tsp cornflour (cornstarch) - for tray

40 - 45 round wonton wrappers

3 tbsp vegetable oil

Dipping Sauce:

Soy sauce

Rice wine vinegar

Honey or sugar

Chilli flakes (optional)