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PdfIn a large bowl, toss the cabbage with the ¼ t salt. Set aside for about 15 minutes to draw the excess moisture from the cabbage. Drain in a fine-mesh strainer, rinse with water and drain again. Put the cabbage in a clean kitchen towel and wring out the moisture over the sink. You should end up with about ¾ cup firmly packed cabbage.
Transfer the cabbage to a medium bowl and add the garlic, ginger, green onions, pork, shrimp, ¼ t salt, sugar, pepper, soy sauce, sake, and sesame oil. Using your hands, mix the filling well. If you have time, cover with plastic wrap and set aside at room temperature for 30 minutes.
Working with 3 wrappers at a time, place a tablespoon of filling in the center of each wrapper. Moisten the edge of the wrapper with your finger dipped in water. Fold in half, pleat, and press to enclose the filling and create a half-moon shape. Place the finished dumplings on a sheet pan lined with parchment paper. Repeat with the remaining wrappers.
[The dumplings can be wrapped tightly with plastic wrap and refrigerated for up to one day or frozen for up to one month. Once they are frozen in a single layer, they can be transferred to a sealed bag. Do not thaw before cooking.]