Sprinkle the salt over the finely chopped cabbage and toss them. Leave it for 5 minutes to withdraw moisture from the cabbage.
Squeeze out the moisture from the cabbage and discard the liquid withdrawn.
Mix the pork mince, cabbage, spring onion, soy sauce, sake, sesame oil, ginger juice, and salt and pepper together in a large bowl.
Spoon about a tablespoon amount of the mixture into the centre of a gyoza wrapper and fold it while pinching the sides together to close the gyoza. Repeat this step till all the filling is gone.
Heat some oil in a fry pan over medium heat and place the 6 gyoza in circle on the pan and let the bottom of gyoza to brown. *6
Mix the potato starch (Katakuriko), flour and water together and once the gyoza is slightly browned on the bottom, pour the starch mixture into the pan.
Put a lid on the pan to steam the gyoza for about 5 minutes over low heat.
Take the lid off and let the water evaporate so the cornstarch mixture can form a crispy lattice. You can heat up to medium but be careful not to burn the bottom of gyoza.
Turn off the heat and serve the gyoza on a plate with the bottom up. *7
*1 Filling meat option - pork, beef mince or mixed mince. I usually use pork and veal mixed mince. *2 Soy sauce can be substituted with liquid amino. More substitution options, read here.*3 Sake can be substituted with dry sherry or Chinese wine. You can read more about Japanese food substitution in the link *2*4 If you can't access store-bought gyoza wrappers, see homemade gyoza wrapper recipe. *5 Katakuriko can be substituted by corn starch. You can read more about Japanese food substitution in the link *2*6 My skillet size is about 7 inch (18cm) in diameter. The size fits 6 gyoza nicely leaving some space for the lattice. *7 To serve, place a plate upside down onto the skillet and flip them over together. Nutritional value is for one gyoza. 6 Gyoza is one serve.