Toss the finely chopped Napa cabbage with 1/2 tsp salt and set aside for 30 minutes to wilt and draw out moisture. Drain and squeeze out excess water thoroughly.

Combine ground pork, chopped green onions (or chives), minced garlic, 1 tsp sesame oil, grated ginger, 2 tsp soy sauce and 1 tsp salt in a bowl. Mix thoroughly, then add the drained cabbage and mix again with your hands until evenly distributed.

Prepare a baking sheet dusted with cornstarch to place filled gyoza on so they don’t stick.

Place a gyoza wrapper in your palm. Moisten the edge of half the wrapper with water. Put about 1 slightly heaped tablespoon of filling in the center. Fold the wrapper over and pleat the edge to seal (about 4 pleats), pressing firmly to close. Place sealed gyoza on the prepared sheet. Repeat with remaining wrappers and filling.

Heat 1 tbsp oil in a large skillet over medium-high heat. Arrange about 10–12 gyoza in the pan in a row, slightly touching. Cook until the undersides are light golden brown.

Carefully pour 1/3 cup water into the pan around the gyoza and immediately cover with a lid. Steam until the water has evaporated and the wrappers become slightly translucent on top, about 3–4 minutes.

Remove the lid and continue cooking briefly if needed so the golden undersides stay crisp. Transfer gyoza to a plate, crisp side up.

Mix the dipping sauce: 1 tbsp low sodium soy sauce, 1 tsp rice wine vinegar, 1 tsp sesame oil and 1 tsp chili crisp. Serve alongside the gyoza.

Serve immediately and enjoy.