For the filling, roughly chop the Chinese cabbage, place in a bowl and sprinkle with salt. Leave for 10 minutes, then squeeze out the excess liquid with your hands. If you are using white cabbage, cook it in boiling water for 2 minutes, then roughly chop and squeeze out the excess liquid with your hands. Place the pork, soy sauce, sake, sesame oil, oyster sauce and pepper in a large bowl. Knead together for 3 minutes, then add the rest of the filling ingredients. Mix together well.
To make the gyoza, place 1 teaspoon of filling in the middle of each gyoza wrapper. Moisten around the edge with a wet finger. Fold in half, holding the bottom of the gyoza with the thumb and the left middle finger and pinching one end. Close to the pinched end, make an S shape using both index fingers. Pinch the S closed to form a pleat and repeat until you reach the other end of the gyoza. Place on a plate and press lightly so the base of the gyoza is nice and flat. If you want to make things easier for yourself, simply fold and seal the edges. The gyoza will still taste the same!
Combine all the sauce ingredients and set aside in the refrigerator. To cook the gyoza, heat some sunflower oil and sesame oil (about 1 tablespoon of each) in a frying pan, tilting the pan so the oil covers the whole base of the pan. Place the gyoza in the pan and cook on a medium heat. Once the bases of the gyoza are golden brown, pour in the water and cover the pan. Cook for about 7 minutes, still on a medium heat. Remove the lid and let the rest of the water evaporate. Place a large plate on the frying pan and carefully turn over the plate and the frying pan together, so the browned sides of the gyoza are facing upwards. Serve with the sauce while the gyoza are still hot.
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