Mix ground pork, finely chopped cabbage, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper
Stir until the filling becomes sticky and well combined
Place a gyoza wrapper on your hand
Add a small spoonful of filling to the center
Dip your finger in water and moisten the edge of the wrapper
Fold the wrapper in half over the filling
Pinch one side and make small pleats along the edge to seal
Repeat until all filling is used
Heat oil in a skillet over medium heat
Arrange the dumplings flat side down in the skillet
Cook until the bottoms are golden brown
Add a small amount of water to the skillet
Cover with a lid and steam until the water evaporates
Remove the lid and cook briefly to crisp the bottoms again
Serve hot with soy sauce, vinegar, or chili oil