First, add the chopped cabbage to a bowl and mix it with a sprinkle of salt. Let it sit for 10 minutes while you prepare the remaining ingredients.

Next, use a towel to remove the excess moisture from the salted cabbage. Return the cabbage to the bowl and add the ground pork, thinly sliced scallion, grated ginger, garlic, chile, salt, and MSG. Vigorously mix the filling with your hands until it becomes sticky and pasty, which will ensure a tight bind in the filling.

Mix together the sauce. Taste and adjust as needed.

Take a gyoza wrapper and add a small spoonful of the filling in the center of the wrapper. Dip your finger in water and circle the edge of the wrapper to wet it where we will now fold it.

Fold the wrapper in half straight to the center. Use your thumb and index finger to make 3 to 4 pleats on the right side of the centerfold, pressing each pleat tightly against the back of the wrapper. Repeat the process with 3 to 4 pleats on the left side of the centerfold. With the pleating done, press the pleats to seal the gyoza.

• Note: The pleating is only done on one side of the wrapper. If you need a visual guide, check out the video in the sidebar.

If making ahead and freezing: place the baking sheet of gyoza in the freezer for 30 to 60 minutes until thoroughly frozen before placing them in a bag or freezer-safe container. These can be cooked straight from frozen.

To cook, drizzle a thin layer of oil in a pan over medium heat. Once hot, add the gyoza and sear for 1-2 minutes until the bottom side is browned and crisp. Pour in some water and cover the pan with a lid to steam and finish cooking them through.

• For fresh gyoza, steam for about 3 minutes; for frozen, 4 to 5 minutes. Remove the lid and let them cook for 1 more minute.

Transfer to a plate and serve with the dipping sauce.