Knead ground pork with white pepper, sesame oil, choyu soy sauce, and cornstarch in a mixing bowl until it gets a sticky texture, about 2–3 minutes.

Mix in shredded cabbage, minced garlic, chopped garlic chives, and shredded ginger.

Lay the gyoza wrapper flat in your hand.

Spoon a tablespoon of filling in the center of the wrapper.

Dip your finger in water and trace around the edge of the wrapper.

Fold the edges together. Then, make a series of small folds or pleats along the edge, pinching firmly as you go.

Ensure the final pleat is pressed tight and make sure your pleated dumpling is well-sealed by firmly pressing the edges together.

Add a thin layer of oil (about 3–4 tablespoons) to a non-stick pan over medium heat. Once hot, place your gyoza in the pan, flat side down. Let them sizzle until the bottom side is golden and crispy.

Then, pour in enough water to cover the bottom of the pan, but don’t submerge the gyoza, and cover with a lid. Let them steam for another 3 to 4 minutes, or until the water has evaporated. Remove the lid and allow the gyoza to cook for another minute or so, to crisp up the bottom once more. Serve immediately with your favorite dipping sauce. Enjoy!