Prepare the Filling:

• In a large mixing bowl, combine the pork, cabbage, garlic, ginger, soy sauce, sesame oil, salt, sugar, and pepper.
• Mix thoroughly until well combined.

Wrap the Dumplings:

• Lay out a gyoza wrapper on a clean surface.
• Place a small dollop of the filling (less than 1 tablespoon) in the center.
• Wet the edges of the wrapper by dipping your finger in water and running it along the edge.
• Fold the wrapper over the filling to create a half-moon shape. Pinch the center to seal, then either seal the edges by pinching or pleat as desired, ensuring there are no air bubbles.

Freezing (Optional):

• If freezing, place shaped dumplings on a baking sheet, not touching. Freeze uncovered until semi-hard, then transfer to a zip-lock bag and freeze solid.

Cook the Dumplings:

• Mix flour and water in a small bowl to create a slurry.
• Heat a non-stick pan over medium (or slightly lower) heat. Add a little oil and arrange 12 dumplings in the pan with gaps between them.
• For fresh dumplings: Pour the flour-water mixture over the dumplings, cover, and let simmer for 8-10 minutes or until most water has evaporated. For frozen dumplings, use a slightly adjusted flour-water ratio and cook for 10-12 minutes.
• Uncover, let the bottom dry and crisp up for a few more minutes, swirling oil around the pan to prevent sticking. Reduce heat as needed for even browning.

Serving:

• Invert a plate over the pan and flip to release the potstickers, crisp side up. Serve with your preferred dipping sauce, such as diluted hoisin or oyster sauce, sriracha, or Thai chili sauce.