Mix ground pork, squeezed-dry cabbage, garlic, ginger, green onions, soy sauce, and sesame oil in a bowl. Mix with hands about 30 seconds until evenly combined but not overworked.
1 lb ground pork, 1 cup cabbage, 2 pieces green onions, 2 cloves garlic, 1 tsp fresh ginger, 2 tbsp soy sauce, 1 tsp sesame oil
Place 1 tablespoon filling in center of each gyoza wrapper. Wet edges with water, fold in half, and press to seal. Create 3-4 pleats on one side or press flat for half-moon shape. Keep wrapped gyoza covered with a damp towel.
20 pieces gyoza wrappers, 2 tbsp water
Preheat air fryer to 370°F for 3 minutes. Lightly brush or spray vegetable oil on the basket to prevent sticking. Arrange gyoza in a single layer with at least 1.5 cm gaps between each piece.
1 tbsp vegetable oil
Air fry gyoza for 3 minutes. Open basket and spritz 1 tablespoon water around gyoza (not directly on them). Close and cook for 2 more minutes. Flip gyoza with tongs or spatula and cook another 3-4 minutes until bottoms are golden and wrappers appear translucent.
2 tbsp water
Check doneness by inserting an instant-read thermometer into the center of one gyoza; pork should read 160°F. If under, cook 1-2 minutes more. Remove immediately and serve hot with dipping sauce.
