Steps

add salt to minced cabbage and massage them with your hands to help soften them and set aside

in a large bowl, add the reming filling ingredients and mix well until it becomes pale in color

squeeze the water from the salted cabbage and add to the filling mixture and mix to evenly distribute the cabbage

to form the gyoza, take a gyoza wrapper and place a tbsp on the filling inside. Use a finger to moisten the perimeter of the gyoza wrapper to help seal it. Fold the wrapper in half and close the gyoza with pleats

add the gyoza to a baking try cover with plastic wrap. Make sure the gyoza isn't touching and put in the freezer. If theyre touching while you freeze, they'll stick together

to cook, heat a pan with oil over medium heat. Place the gyoza in the pan, flat side down and fry until the bottom of the gyoza turns golden brown ~3 mins. Add 4 tbsp water to the pan and cover with a lid. Steam until most of the water evaporates ~4 mins. Remove the lid to evaporate the rest