Peel and finely chop the ginger. Thinly slice the spring onions.
Place the minced pork in a bowl and add the sesame oil, soy sauce, wine, five spice powder and the egg. Season with salt and pepper and then mix together. Add the ginger and the springs onions and mix through.
Wash the cabbage, pat dry and then roughly chop. Sprinkle with salt and set aside for 20 minutes. Squeeze the cabbage to get rid of the water and then add to the pork mixture.
Spread the gyoza sheets on to your work surface and add a spoonful of the filling to the centre of each one. Brush the edges with water and then gather the edges together, pressing them firmly together to seal the dumpling.
Place the dumplings in a steamer and cook for 5 to 8 minutes.
«Line the steamer with a sheet of baking parchment to prevent the dumplings from sticking as they cook.»