Mix ground beef/pork with chopped cabbage, green onion, ginger, and garlic
Season the mixture with soy sauce, sesame oil, salt and pepper
Prepare the slurry by mixing 1 tbsp cornstarch with 1 tbsp salt water in a 1:1 ratio
Form open-faced gyoza with the meat mixture
Cook gyoza in a pan and use the slurry to create a crispy bottom
