Start by mixing the ground pork, chopped cabbage, garlic chives, grated ginger, minced garlic, soy sauce, sesame oil, cornstarch, and half of the salt in a large bowl. This step is where the magic begins!

Use your hands to combine everything thoroughly. Get in there like you mean it. You want the mixture to be sticky, holding together and ensuring even distribution of flavors.

Take a gyoza wrapper and place about a tablespoon of filling in the center. Don’t overfill!

Moisten the edges of the wrapper with a bit of water. This helps seal the gyoza. Fold the wrapper in half and pinch the edges together. You can create pleats if you’re feeling fancy, or just make sure they are sealed completely to avoid any leaks while cooking.

Heat vegetable oil in a non-stick pan over medium heat. Once hot, add the gyoza in a single layer, ensuring they don’t touch each other. Pan-fry for about 2-3 minutes, or until the bottoms are golden brown.

Next, carefully add about a half cup of water to the pan and cover it with a lid. Steam the gyoza for 4-5 minutes. The water will evaporate, leaving you with crispy gyoza on the bottom—perfect!

While the gyoza cooks, prepare the dipping sauce. In a small bowl, combine soy sauce, rice wine vinegar, chili oil, and honey. Mix until well combined. Adjust the sweetness or spice level according to your preference.