Finely chop the cabbage. Place it in a bowl, sprinkle with salt, mix, and let it sit for 5-10 minutes to draw out moisture. Squeeze out excess water thoroughly using your hands or a clean cloth.
Finely chop the garlic chives (nira). Grate the ginger and garlic.
In a large bowl, combine the ground pork, squeezed cabbage, chopped garlic chives, grated ginger, grated garlic, soy sauce (for filling), sake (for filling), sesame oil (for filling), salt (for filling), and black pepper (for filling). Mix thoroughly until all ingredients are well combined and the mixture becomes slightly sticky.
Take one gyoza wrapper. Place about 1 tablespoon of filling in the center. Moisten the edges of half the wrapper with water. Fold the wrapper over the filling to form a half-moon shape, then crimp and pleat the edges to seal, ensuring no air is trapped inside. Repeat with the remaining wrappers and filling.
Heat cooking oil in a large non-stick frying pan over medium-high heat. Arrange the gyoza in a single layer, ensuring they don't touch. Fry for 2-3 minutes until the bottoms are golden brown and crispy.
Carefully pour water (for steaming) into the pan (it will sizzle). Immediately cover the pan with a lid and reduce the heat to medium-low. Steam for 5-7 minutes until the wrappers are translucent and the filling is cooked through.
Remove the lid and increase the heat to medium-high. Cook for another 2-3 minutes, allowing any remaining water to evaporate and the gyoza bottoms to become extra crispy.
While the gyoza are cooking, combine soy sauce (for dipping sauce), rice vinegar (for dipping sauce), and chili oil (if using) in a small bowl. Mix well.
Carefully remove the pan-fried gyoza from the pan and serve immediately with the dipping sauce.
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