Pan-Fried Gyoza

Preheat your stove by heating the sesame oil in a large skillet over an elevated heat setting, which is typically referred to as medium-high. Next, introduce the cabbage, onion, carrot, and garlic into the skillet, stirring constantly until they have lost their firmness, which usually takes around 3 to 4 minutes.

Add the ground pork and egg to the skillet, stirring continuously until the mixture has turned a brownish color and resembles small crumbs, taking approximately 5 to 7 minutes.

Prepare the gyoza by placing a small amount of the pork mixture, roughly equivalent to 1 tablespoon, into the center of a wonton wrapper. Fold the wrapper in half over the filling and seal the edges using your fingers that have been slightly dampened. Repeat this process to create the remaining gyoza.

Heat a substantial amount of vegetable oil in a large skillet over an elevated heat setting, which is typically referred to as medium-high. Introduce the gyoza into the hot skillet and cook until they have turned a light brown color, approximately 1 minute per side.

Add water to the skillet and reduce the heat setting. Cover the skillet with a lid and let it steam for a short period of time, or until all the water has evaporated. Remove the gyoza from the heat.

Combine soy sauce and rice vinegar in a small bowl to create a dipping sauce. Serve this accompaniment with the gyoza.