Pan-Fried Pork Gyoza

Combine ground pork, shredded cabbage, beaten egg, chopped spring onions, 1 tablespoon of soy sauce, a small amount of sake and mirin, and grated ginger in a large bowl; thoroughly blend the ingredients together.

Place about 1 to 2 teaspoons of the pork mixture in the center of each gyoza wrapper. Wet your fingers with water and gently rub around the edges of each wrapper to make it more pliable. Fold wrappers in half over the filling, creating a semi-circle shape. Take one side of the wrapper and create small crimps along the edges for a decorative pattern, similar to the pleats of a skirt. Press along the edges to seal the two sides together firmly, ensuring there's minimal excess air trapped inside the dumpling. Continue this process until all the pork mixture is used.

Heat a generous amount of vegetable oil in a large skillet over medium-high heat. Place as many gyoza in the skillet as will fit in a single layer, without overcrowding. Fry until the bottom is golden brown, taking about 3 to 5 minutes. Add a small amount of water to the skillet and reduce heat. Cover the skillet with a lid and allow the gyoza to steam until all the water has evaporated, which should take about 5 minutes. Repeat this process with the remaining gyoza.

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