Finely shred the 2 cups napa cabbage finely shredded and place it in a bowl. Toss with 3/4 tsp ¾ tsp salt for salting cabbage and let sit for 10 minutes. This draws out excess moisture. After 10 minutes, gather the 2 cups napa cabbage finely shredded in a clean kitchen towel or squeeze it firmly with your hands to wring out as much water as possible. Dry filling is the key to non-soggy gyoza.

In a large mixing bowl, combine the ½ lb ground pork, squeezed 2 cups napa cabbage finely shredded, 3 cloves garlic minced minced, 1 tsp fresh ginger finely grated grated, chopped stalks green onions finely chopped, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp mirin, and ¼ tsp white pepper. Mix vigorously with your hand or a wooden spoon for about 2 minutes until the mixture becomes slightly sticky and well combined. This develops a cohesive texture that holds together inside the wrapper.

To check seasoning, pinch off a small piece of filling and microwave it for 20–30 seconds, then taste. Adjust 1 tbsp soy sauce or ¼ tsp white pepper to your liking before wrapping the whole batch.

Set up a clean workspace with your 35 pieces round gyoza wrappers store-bought, the mixing bowl of mixing bowl of water for sealing wrappers, and the filling. Place one wrapper flat on your palm. Scoop about 1 heaping teaspoon of filling (roughly 10–12g) into the center — don't overfill, or the wrapper won't seal properly.

Dip your fingertip in 1 mixing bowl of water for sealing wrappers and run it around the entire edge of the wrapper. Fold the wrapper in half over the filling to form a half-moon shape, pressing the center point together first. Starting from the center, create 3–4 small pleats on the front side only, pressing each pleat firmly against the flat back side to seal. The back stays flat; the front is pleated. This is the classic gyoza fold. Press the sealed edge firmly all the way across to ensure no gaps.

Place each finished gyoza on a lightly floured plate or tray, flat-side down, so the bottoms are flat. This helps them sit evenly in the pan. Continue folding until all the filling is used — you should get about 30–35 gyoza. Keep finished gyoza covered with a damp towel to prevent drying out.

Heat 1 tablespoon of neutral oil such as vegetable in a large skillet over medium-high heat. Once the oil is shimmering, arrange gyoza flat-side down in a single layer, fitting as many as possible without touching (typically 15–18 per batch). Cook undisturbed for 2–3 minutes until the bottoms are deep golden brown and crispy.

Carefully pour 1/4 cup of small bowl of water for sealing wrappers into the pan — it will splatter, so step back and tilt the pan away from you as you pour. Immediately cover with a tight-fitting lid. Steam for 5–6 minutes until the 1 small bowl of water for sealing wrappers is fully evaporated and the wrappers look translucent and cooked through.

Remove the lid and let any remaining moisture evaporate for 1 minute. The bottoms should be deeply crispy again. Slide a spatula under the gyoza and transfer them to a plate, crispy-side up. Repeat with the remaining gyoza using the remaining 1 tablespoon of neutral oil such as vegetable and 1/4 cup of small bowl of water for sealing wrappers.

While the second batch cooks, stir together the 1 tbsp soy sauce, 2 tbsp rice vinegar, 1 tsp sesame oil, and ½ tsp chili oil (if using) in a small mixing bowl. Taste and adjust the vinegar-to-soy ratio to your preference. Garnish with sliced stalks green onions finely chopped.

Serve gyoza immediately, crispy-side up, with the dipping sauce on the side. They are best eaten hot right out of the pan when the contrast between the crispy bottom and tender top is at its peak.