Pork, Shrimp and Kimchi Gyoza. Finley shred Napa cabbage, salt it and put aside. Combine ground pork with finely chopped kimchi, minced garlic, finely chopped nira chives, mirin, sake, sesame oil, fish sauce, salt and pepper. Drain and squeeze liquid from cabbage. Add cabbage to pork mixture. Add some kimchi juice, more if you like it spicy. Mix well (I like to use my hands). Add roughly chopped shrimp, mix in. Fry up a sample patty to taste. Adjust seasonings as needed. Place a tablespoon, or so, of pork into center of gyoza wrapper, close wrapper making as many pleats as please you. Place into a hot, oiled nonstick pan. Add about 1/4 cup water, cover and let steam. Make a corn starch and water slurry. Uncover gyoza, pour in the corn starch. Let gyoza fry up until Liquid has cooked away and bottoms of gyoza are crispy.