In a large mixing bowl, combine the ground pork, finely shredded cabbage, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, rice vinegar, salt, and black pepper. Mix everything thoroughly until the filling becomes evenly combined and slightly sticky. This helps the ingredients bind together while ensuring every dumpling is packed with flavor.

Lay a gyoza wrapper flat on a clean work surface. Place about one tablespoon of filling in the center of each wrapper. Lightly moisten the edge of the wrapper with water using your fingertip. Fold the wrapper in half over the filling and pinch the edges together while creating small pleats along one side to seal the dumpling securely.

Continue filling and sealing the remaining wrappers, placing each finished gyoza on a lightly floured tray or parchment-lined baking sheet. Leave a little space between them so they don’t stick together while you finish assembling the batch.

Heat the vegetable oil in a large non-stick skillet over medium heat. Arrange the gyoza in a single layer without overcrowding the pan. Cook for about 3–4 minutes until the bottoms develop a beautiful golden-brown, crispy crust without burning.

Carefully pour ¼ cup of water into the skillet and immediately cover it with a lid. Allow the gyoza to steam for 5–6 minutes, or until the wrappers become tender and the filling is fully cooked. Once the water has evaporated, remove the lid and cook for another minute to restore the crispness on the bottom.

While the gyoza finish cooking, whisk together the soy sauce, rice vinegar, sesame oil, and optional chili oil in a small bowl until well combined. Arrange the hot gyoza on a serving plate with the crispy side facing up and serve immediately alongside the dipping sauce. Garnish with sliced green onions or toasted sesame seeds for an extra touch of flavor and presentation. Enjoy them fresh while they’re hot, crispy, and perfectly juicy inside.