In a mixing bowl, mix together the chopped cabbage, shrimp (chopped into small pieces), minced garlic, grated ginger, and green onions.

Pour in the low-sodium soy sauce and sesame oil into the mixture. Stir well until everything is combined.

Take a gyoza wrapper and spoon about one tablespoon of the shrimp filling onto the center. Wet the edges with water, fold into a half-moon shape, and seal the edges tightly.

Heat some oil in a non-stick pan over medium heat. Fry gyoza for about 3-4 minutes until golden brown and crispy.

Add ¼ cup of water to the pan and cover immediately. Let the gyoza steam for 5-6 minutes until cooked through.

In a small bowl, mix together the remaining low-sodium soy sauce and sesame oil for a dipping sauce.