In a large bowl, combine ground pork, napa cabbage, minced garlic, grated ginger, chopped nira, soy sauce, sake, sesame oil, salt, and black pepper. Mix thoroughly until the mixture is well combined and slightly sticky.
Take one gyoza wrapper and place about one teaspoon of the filling in the center. Lightly moisten the edges of the wrapper with water. Fold the wrapper in half to form a semi-circle and crimp the edges, making pleats on one side, to seal the gyoza. Repeat with the remaining wrappers and filling.
Heat vegetable oil in a large non-stick pan over medium-high heat. Arrange the gyoza in a single layer, ensuring not to overcrowd the pan. Cook for 2-3 minutes until the bottoms are golden brown.
Carefully pour water into the pan. Immediately cover the pan with a lid and steam the gyoza for 5-7 minutes, or until the pork filling is cooked through and the wrappers are translucent.
Remove the lid and continue to cook over medium-high heat until all the water has evaporated and the gyoza bottoms are crispy again. Serve the gyoza immediately with your preferred dipping sauce.
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