• Gather all the ingredients.
  

To Make the Filling

• Cut the thick core from ¾ lb green cabbage and cut the leaves into ⅓-inch (1 cm) strips.
  
• Finely chop crosswise. Pay extra attention to the thick white ribs—mince them until very fine.
  
• Sprinkle with 1 tsp Diamond Crystal kosher salt and rub it in with your hands. Transfer to a bowl and let sit until wilted.

  Nami's Tip: Salting draws out the moisture so the wrappers don't get soggy. Alternatively, you can blanch or microwave the thick, hard leaves until soft, or skip wilting altogether.
  
• Mince 2 green onions/scallions into small pieces. Cut off the stems from 2 shiitake mushrooms, thinly slice the caps, then mince the slices into small pieces. Grate the ginger with a ceramic grater and add 1 tsp ginger (grated, with juice) to a small plate. Mince or press 2 cloves garlic (I use a garlic press) and add to the plate.
  
• Add ½ lb ground pork, the green onions, and the shiitake mushrooms to a large bowl. Add 2 tsp sake, 2 tsp toasted sesame oil, 2 tsp soy sauce, ⅛ tsp freshly ground black pepper, the ginger, and the garlic. Put on plastic disposable gloves if preferred, then knead the mixture until sticky and pale.

  Nami's Tip: Kneading binds the meat proteins so the texture is springy and smooth.
  
• Squeeze the water from the salted cabbage and add to the pork mixture. Knead the filling until the cabbage is fully incorporated and the mixture is uniform.
  

To Fill

• Prepare a small bowl of water and a baking sheet lined with parchment paper or dusted with 2 Tbsp potato starch (or cornstarch). Open 1 package gyoza wrappers and cover them with a damp towel or plastic wrap at all times.

  Nami's Tip: The gyoza skin edges dry out quickly. Covering with a damp kitchen cloth or paper towel keeps them moist and easy to use.
  
• Hold one wrapper in the palm of your non-dominant hand (left hand for me). Measure 1 level Tbsp (or a scant ¾ Tbsp for beginners) of filling with a small cookie scoop. Place the filling in the center of the wrapper and flatten it with the scooper bowl to press out any trapped air. Dip one finger in water and use it to moisten a circle on the wrapper's outer ¼ inch (6 mm).

  Nami's Tip: Do not overstuff the gyoza or the filling will squeeze out and make folding difficult.
  

To Fold

• Fold the wrapper in half over the filling. Pinch the two sides together at the top center, but don’t seal it yet.

  Right side: Starting to the right of top center, fold a pleat leaning toward the center into the top half of the wrapper using your right thumb and index finger. Tightly press the folded pleat against the back half of the wrapper using your left thumb and index finger. Fold 2–3 more pleats on the right side ¼ inch (6 mm) apart. Press to seal any gaps.

  Nami's Tip: These steps show pleats leaning toward the center. For pleats leaning to one side, see my How to Fold Gyoza post.
  
• Left side: To the left of top center, fold a pleat leaning toward the center into the top half of the wrapper using your left thumb and index finger. Tightly press the folded pleat against the back half of the wrapper using your right thumb and index finger. Fold 2–3 more pleats along the left side every ¼ inch (6 mm).
  
• Press one last time to seal any gaps and secure the pleats. Evenly distribute the filling and make the bottom flat so the gyoza sits upright. Place on the baking sheet and cover with plastic wrap to avoid drying. Fold the remaining gyoza. Cook or freeze the folded dumplings right away before the filling releases moisture and makes the wrappers soggy.

  Nami's Tip: To freeze uncooked gyoza to cook later, jump ahead to my instructions below.
  

To Cook the Fresh Gyoza

• Heat a large nonstick or carbon steel frying pan over medium heat. When hot, add 1 Tbsp neutral oil. Dust off any potato starch from the gyoza bottoms with a pastry brush.

  Nami's Tip: I use an 11" carbon steel pan.
  
• Place the gyoza in the pan, flat side down in a single layer in a circular pattern. Leave space between each piece so they don‘t touch. Cook about 3 minutes, until the bottoms are golden brown and release cleanly from the pan.

  Nami's Tip: Cook the gyoza in batches or use two frying pans. You can also arrange them in one or two rows if preferred, leaving space between each piece.
  
• Add 4 Tbsp water to the pan and immediately cover with a lid. Steam for about 3 minutes, until most of the water evaporates.

  Nami's Tip: Steam frozen gyoza an extra 1–2 minutes.
  
• Remove the lid and cook until the water fully evaporates, about 1 minute. Drizzle 1 tsp toasted sesame oil around the gyoza and cook, uncovered, until the bottoms are deep golden and crisp.
  

To Serve

• Transfer to a plate and serve with a side of dipping sauce. For each serving, mix 1 Tbsp rice vinegar, 1 Tbsp soy sauce, and optional ⅛ tsp la-yu in an individual sauce plate or bowl.
  

To Freeze Uncooked Gyoza (optional)

• Lay uncooked gyoza in a single layer without touching on a sheet pan or plate. Cover with plastic wrap or a large resealable bag, place in the freezer, and flash freeze until solid (or at least frozen on the outside).
  
• Pack the frozen gyoza in an airtight freezer bag and store in the freezer for up to a month. When ready to cook, place the frozen gyoza directly in your hot frying pan. Follow the regular cooking instructions below and steam them for an extra 1–2 minutes.

  Nami's Tip: Because you flash froze the gyoza, they won’t stick to each other in the bag.
  

To Store Cooked Gyoza

• Cool leftover cooked gyoza, transfer to an airtight container, and store in the refrigerator for up to 3 days or in the freezer for up to a month.
• Shape leftover filling into mini meatballs or patties and pan-fry until cooked through. Cool, pack in an airtight container, and store in the fridge for up to 3 days or in the freezer for up to a month.
• Fill leftover wrappers with sliced cheese, fold and press to seal, and pan-fry until golden on both sides. They are a favorite with kids!