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Stir together cabbage and salt in a small bowl. Set aside to soften for 10 minutes. Drain liquid from cabbage and squeeze out excess moisture using a paper towel.
Add cabbage to a mixing bowl with meat, carrots, green onion, garlic and ginger. Mix well to combine.
Heat vegetable oil over medium heat in a large nonstick skillet for 2 minutes. Scoop heaping tablespoon-sized mounds of filling onto skillet leaving space between each for gyoza wrappers.
Place gyoza wrappers on top of each mound of filling and smash with a spatula to flatten. Cover with lid and cook for 1-2 minutes. Flip each gyoza and cook 1 minute longer, uncovered.
Repeat with remaining filling. Add extra oil as needed.
Serve hot topped with extra green onion and Gyoza Sauce for dipping.