Pork and Cabbage Gyoza

Read it through once before you start the pan.

1. 1Step 1. Toss the napa cabbage with the salt in a bowl.
2. 2Step 2. Let the cabbage stand for 10 minutes.
3. 3Step 3. Squeeze the cabbage hard by hand to wring out its liquid.
4. 4Step 4. Combine the drained cabbage, ground pork, green onions, garlic, ginger root, sesame oil and half the soy sauce in a mixing bowl.
5. 5Step 5. Mix the filling in one direction until it turns tacky and holds together.
6. 6Step 6. Put about 15 g of filling in the center of each gyoza wrapper, wet the edges with a little tap water, fold in half and pleat tightly to seal.
7. 7Step 7. Whisk the remaining soy sauce and the rice vinegar together in a small bowl for dipping.
8. 8Step 8. Heat half the vegetable oil in a large nonstick skillet over medium-high heat.
9. 9Step 9. Arrange 12 gyoza in the skillet flat-side down and cook until the bottoms turn deep golden brown, about 2 minutes.
10. 10Step 10. Pour in half the water and cover at once with a tight-fitting lid.
11. 11Step 11. Steam over medium heat for 4 minutes, until the wrappers turn translucent and the filling feels firm when pressed.
12. 12Step 12. Uncover and cook for 2 minutes, until the water has evaporated and the bottoms crisp again.
13. 13Step 13. Transfer the gyoza to a plate and repeat with the remaining vegetable oil, gyoza and water, then serve both batches crisp-side up with the dipping sauce.