Authentic Gyoza

Chop leek, garlic, and ginger finely. Set aside.

In a bowl, toss chopped cabbage with salt. Let it sit to draw out moisture.

Place the salted cabbage on a clean kitchen towel and squeeze out all excess water.

In a large mixing bowl, combine the squeezed cabbage, ground pork, chopped leek, ginger, and garlic.

Season the filling with soy sauce, sake, sugar, corn starch, black pepper, and sesame oil. Mix until well combined.

Place a gyoza wrapper on your palm. Wet the edge of the wrapper with water.

Add about a tablespoon of filling to the center of the wrapper.

Fold the wrapper in half, then create pleats along one side by pinching and folding to seal the gyoza.

Heat a pan over medium-high heat and add cooking oil.

Arrange the gyoza in the pan in a circular shape.

In a small bowl, mix corn starch and cold water to create a slurry.

Pour the slurry into the hot pan over the gyoza.

Cover with a lid immediately and cook for 5 to 6 minutes, until all the liquid has evaporated and the bottoms are crispy.

Place a plate over the pan and carefully flip it over to serve the gyoza.

In a small dipping bowl, combine soy sauce, rice vinegar, and chili oil or sesame oil.