In a large bowl, add sliced cabbage, salt, and green onions. Mix together.

Add in the leftover pheasant and leftover sauce. Combine.

Fill gyoza wrappers with the mixture (about 2 tsp).

Wet the edges, fold like a taco, pinch in the center, and pleat each side starting with the center. 3 total pleats. Repeat until all the filling is used.

Heat a nonstick skillet over medium heat, add just enough oil to coat the bottom pan (about 2 Tbsp).

Once hot, arrange the gyozas around the pan making sure they don’t touch. Let them cook and brown for 2 minutes.

Add water, immediately cover with a lid and let steam for 3 minutes.

Remove lid and if any liquid remains let simmer until completely gone.

Repeat until all dumplings are cooked.

Let rest for 1 minute and plate.

Cover with chili oil and serve with gyoza sauce.