Gather all the ingredients.
Soak Dried Shiitake Mushroom in warm water until softens, should be about 5-10 minutes. Once softened, de-stem, dice mushrooms and add to mixing bowl.
Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs and transfer into a mixing bowl. You should end up with around 1 tbsp of pork rinds. You can also use your hands to crush the pork rinds if you don’t have a food processor. Note – Skip this step if you are using Pork Panko.
Dice cabbage leaves and place into mixing bowl.
Grate garlic and place into mixing bowl.
Grate ginger and place into mixing bowl.
Thinly slice green onions and place into mixing bowl.
Place ground pork, Sesame Oil, Soy Sauce, half & half, egg, and Japanese sake into mixing bowl. Moderately sprinkle salt and lightly sprinkle pepper. Mix well.
Fold over Soy Paper horizontally (longways) and cut. You should end up with 18-20 square pieces.
Lay the Soy Paper down at a 45-degree angle and place about 1 tbsp of the Gyoza mix in the center of the Soy Paper. Bring the bottom of the soy paper to the top forming a triangle and gently press down the center to flatten as shown in pictures below. Set aside onto holding a plate.
In a large Teflon frying pan, add cooking oil on medium heat. Once the oil is up to temperature (about 2 minutes), place gyoza down and cook for 2-3 minutes on each side until slightly browned.
Transfer to serving plate and serve with dipping sauce of choice.