Japanese Gyoza

My cousin's recipe, sooo good:

1 lb ground pork
½ head cabbage-minced
2 long green onions
1 tbsp minced ginger
1 tsp minced garlic
1 tbsp sesame oil
3-4 Small Mushrooms
Minced Carrots
½ tsp salt
A pinch of pepper
Gyoza wraps- (found in refrigerated produce section)
Chicken Broth

Filling:
Wash the cabbage leaf by leaf, and cut the hard center part out of each leaf. Squeeze all liquid out.
Mince the garlic, green onions, carrots, mushrooms and cabbage.
Place the pork in a bowl. Then add the following ingredients and mix well: sesame oil, green onion, ginger, garlic, mushrooms, carrots, salt and pepper.
Finally, add the cut cabbage and mix well.

Put a spoonful of the filling into each gyoza wrap and then seal the edges with a finger dip of water or egg yolk.
Pour some oil in the bottom of a frying pan and brown both sides of each gyoza on medium or medium-high heat. After they have been browned, pour in a small measure of chicken broth into the pan, cover and simmer. (The vapor will steam the gyoza and cook the pork). Add more broth as needed to make sure the insides are cooked through.
Remove from the pan and serve.

Dipping Sauce:
Mostly Soy Sauce, cap full of rice vinegar, few droplets of chili oil (depending on how spicy you want it.)