1. Bring a pot of salted water to a boil. Blanch the shredded cabbage until it is tender but still crisp. Plunge into ice cold water, remove, and drain thoroughly.
2. In a medium bowl, combine the ground pork, cooked cabbage, green onion, minced ginger, egg, soy sauce, chili oil and sesame oil.
3. Lay a gyoza wrapper in front of you. Wet all the edges with water. Place a teaspoon of filling in the middle of the wrapper. Fold the sides up to form a semicircle, and then pinch the edges to seal. Continue with the rest of the gyoza wrappers until the filling is gone.
4. To cook, heat 1 tablespoon oil in a heavy frying pan over medium-high to high heat. Add 12 to 15 of the gyoza and cook for 2 minutes, or until golden brown on the bottom.
5. Add 1/2 cup of water to the pan. Cover the dumplings and cook until the water is absorbed (5 to 7 minutes).
6. Repeat with the remainder of the gyoza dumplings.
7. Serve with your favorite dipping sauce.

Gyoza Dipping Sauce

1. Combine tamari, rice vinegar and sesame oil in a small bowl.
2. If desired, garnish with thinly sliced scallions.
3. Serve dipping sauce in a larger bowl to share or in small bowls for individual dipping.