Steps

1. Finely chop 200g of cabbage into 3mm wide strips.
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2. Place the chopped cabbage in a bowl, add 1/2 tsp of salt, and let it sit for 10 minutes until softened.
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3. After 10 minutes, firmly squeeze out the water from the cabbage with your hands, then finely mince it. This salting and squeezing process removes excess moisture, preventing stickiness and enhancing the cabbage's crisp texture.
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4. In a bowl, combine 100g of ground pork, 1 tsp of soy sauce, 1 tsp of cooking sake (rice wine), 1 tsp of sesame oil, 1 tsp of grated garlic, 1 tsp of grated ginger, and 1 tbsp of potato starch. Mix until it becomes sticky and well-combined.
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5. Add the minced cabbage and mix until everything is evenly incorporated.
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6. Place a gyoza wrapper on a flat surface and put the prepared meat mixture in the center. Lift and gather the front edge of the wrapper while pleating to create a flower-like shape.
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7. Arrange the cabbage buns, pleated side down, in a lightly oiled frying pan. Searing the pleated side first helps the buns hold their shape and creates a delicious crispy texture.
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8. Heat over medium heat until the bottom is browned. Add more oil if needed.
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9. Flip the buns over once browned.
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10. Reduce heat to medium-low, pour 3 tbsp of water along the edge of the pan, cover with a lid, and steam for 3.5 minutes.
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11. Remove the lid and cook over medium to medium-high heat, allowing the moisture to evaporate until browned again.
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12. Once nicely browned, transfer to a plate.
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13. Serve with your favorite dipping sauce such as soy sauce, soy sauce and vinegar, ponzu, or mustard.
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