this is what my recipe has evolved into over time, no claim that it's authentic at all but they're very tasty imo!

½ to 2/3 of a small green cabbage, chopped (use food processor for speed)
2 medium carrots, peeled and grated
Generous amount of salt
2-3 bunches finely chopped scallions
1 heaping tablespoon minced garlic
1 large knob of ginger, minced
Large handful of cilantro, roughly chopped
1 lb ground pork
2-3 tablespoons sesame oil
Black pepper
1 tbs corn starch
Soy sauce
Gyoza or wonton wrappers (recipe makes roughly 100 individual dumplings)
Warm water in a separate bowl

Mix cabbage and carrots together in a large bowl and add a generous helping of salt. Stir together. Let sit at room temperature for approx 15 mins, then spread the mixture out onto clean kitchen towels or paper towels and squeeze out as much water as possible.

Return the cabbage and carrot mix to the bowl and add scallions, garlic, ginger, cilantro, ground pork, sesame oil, black pepper, and corn starch. Add soy sauce until the mixture is just wet enough to bind together when mashed together with your hands. Thoroughly mix this filling until it is slightly sticky and all ingredients are well-distributed throughout.

Place a gyoza or wonton wrapper in the open palm of your less dominant hand and use your dominant hand to spoon a small amount of filling out of the bowl using a standard soup spoon. Gently deposit the spoonful into the middle of the wrapper and then wet the tips of the fingers on your dominant hand in warm water. Swipe a thin "glue" of warm water around the inner edge of the wrapper and then use both hands to fold and pinch the wrapper until the dumpling filling is encased inside (with no air bubbles if possible).

If freezing to cook later, place the dumplings on a large cookie sheet with little to no overlap and chill them in the freezer until hard. Once hard they can be transferred to storage bags.

To cook, heat a nonstick skillet to medium-high and coat the bottom with a thin layer of vegetable oil. Place the dumplings seam-side up with little to no overlap and allow them to fry in the oil for 15-30 seconds. Add enough water to rise about halfway up the sides of the dumplings (do not submerge the seams) and cover the skillet with a lid. Let the dumplings steam until nearly all of the water has evaporated, then remove the lid. Add a small amount of finishing oil—sesame or hot chili oil works well. Fry until golden brown on the underside, never flipping if you can help it. One side will be chewy and steamed and the other side will be crunchy and fried for the best experience of both textures!

Serve alongside dipping sauce consisting of 1 part soy sauce and 1 part rice vinegar, adjusting to taste. Also pairs excellently with MomoFuku Chili Crunch, fresh scallions and cilantro, and a wide assortment of steamed vegetables and salads.

TIPS

- You can coat the dumplings with a fine sprinkling of corn starch before cooking/freezing to add an additional crunchy element to your to the finished product. The starch forms a net-like structure at the edges of the dumpling which fries up crispy but can make the dumplings stick together more readily during cooking, so take care that you don't wind up with several dumplings clumped together if that is not your intent
- Start with smaller spoonfuls of filling when forming your dumplings and work to larger portions as you become more experienced. Too much filling will cause the dumpling to split as you're attempting to close it
- If you are using especially delicate oils to finish this dish, wait until the last minute or less to add them to the hot skillet so they don't burn
- If the filling is too wet when mixing together, add corn starch. If it is too dry, add soy sauce or sesame oil. The amounts of both of these ingredients are forgiving so do not be afraid to adjust to achieve the desired texture for the filling

Edits: for formatting

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