Step 1

Add the chopped cabbage to a colander and sprinkle with salt. Stir to combine and let the colander sit in the sink for about 15 minutes. Squeeze out any excess moisture.

Step 2

In a large bowl, combine the cabbage, ground pork, garlic, green onions, and grated ginger. Gently combine with your hand.

Step 3

Holding a pot sticker wrapper in the palm of your hand. Dip your index finger from your other hand in cold water and moisten the whole outer edge of the wrapper. Place 1 tablespoon of the meat mixture in the center of the wrapper.

Step 4

Using your right hand (reverse if you are left-handed), start to fold the pot sticker in half, making pleats about every 1/2 inch as you seal the dumpling. Place them on parchment-covered baking sheets as you make them.

Step 5

Heat a little oil in a large skillet over medium heat. Add some of the dumplings to the hot oil flat side down in a single layer, leaving space between them. Pan fry until they are golden brown on the flat side, then add a 1/4 cup of water and cover with a lid.  Steam for 3 minutes or until the water evaporates.

Step 6

In a small bowl, combine the soy sauce, mirin, and sesame oil. Serve the sauce with the warm dumplings.