Chop the cabbage and shiso leaves. Sprinkle salt on the cabbage, massage it, let it sit for 5 minutes, and squeeze out excess water.

Chop the peeled shrimp into small pieces.

Combine shrimp, ground pork, cabbage, shiso leaves, and seasonings in a plastic bag. Knead the mixture through the bag until sticky.

Pipe the filling onto the gyoza wrappers, wet the edges, and fold them into stick shapes. Repeat for all wrappers.

Heat salad oil in a pan over medium heat. Arrange the gyoza, cook until browned, then add water and cover to steam for 5 minutes. Remove the lid and evaporate remaining water.