Gyoza

Toss the shredded cabbage with salt in a bowl and let it sit for about 10 minutes so it softens and releases moisture.
Squeeze out excess water from the cabbage. In a separate large bowl, mix together the ground pork, cabbage, minced ginger, garlic, green onions, soy sauce, toasted sesame oil, and cornstarch. Stir gently until thoroughly combined.
Place one gyoza wrapper on a clean surface. Spoon about 1 tablespoon of the filling into the center. Moisten the edges with a little water and fold the wrapper in half, pressing to form 3–4 small pleats along the edge to securely seal the dumpling.
Heat 1 tablespoon of vegetable oil in a nonstick skillet over medium-high heat. Place the gyoza in a single layer in the pan and fry until the bottoms turn golden brown, about 1 minute. Work in batches if needed, adding more oil each time.
Add 1/4 cup of water to the pan and cover it immediately. Allow the dumplings to steam until the water evaporates and the wrappers become translucent, about 3 to 4 minutes.
Carefully transfer the gyoza to a serving plate. Serve hot with a dipping sauce made by mixing soy sauce with a splash of rice vinegar.