Chop the cabbage, sprinkle with salt, and squeeze out the excess of water.
Chop the garlic chives and the ginger.
Put the ingredients from A section in a bowl and mix well. Add (1) and (2), mix further, and wrap in gyoza skin.
Heat oil in a frying pan and arrange the gyozas. Reduce medium heat, add boiling water (100ml), cover and steam for about 5 minutes.
Remove the lid and drain the water. Add sesame oil and fry until the bottom is crispy.
Serve in a plate with Ponzu Soy Sauce.
