Finely chop the cabbage and put it in a microwave safe bowl. Sprinkle with 1/2 tsp salt and microwave for 30 seconds. Put the cabbage in a colander and let sit for 5 minutes while preparing the rest of the filling. After 5 minutes, rinse the salt off the cabbage and dry it with a paper towel. You can extract more water by putting the cabbage in a cheesecloth or thin dishtowel to ring the water out of the cabbage, but this isn’t a necessary step.

Finely mince the pork and combine it with the cabbage, garlic, ginger, remaining salt, and pepper in a bowl.

Place a single dumpling wrapper in the palm of your hand. Spoon about 1 1/2 teaspoons of filling in the center. Dip a finger in a bowl of water and lightly wet the outer edge of the wrapper. Fold the wrapper in half and pinch it together with your middle finger and thumb (thumb facing you). With your other hand, carefully pinch a piece (only the top layer) of the wrapper to the right of your thumb, and fold it in toward your thumb. Press the fold down. Now pinch another flap and fold it toward the first flap. Press it down. Repeat on the other side.

Add cooking oil to a large frying pan over medium high heat. Once hot, place the gyoza, flat side down, into the frying pan and cook for 3 minutes, or until a nice golden crust begins to form on the bottom.

Add 1/4 cup water to the pan and cover with a lid. Cook for 3 minutes.

Remove the lid to allow the water to evaporate. Once the water is gone from the pan, cook for an additional 2 minutes, to re-crisp the bottom.

Serve hot, with dipping sauce.