Combine cabbage and salt in a bowl and toss to combine. Transfer to a strainer and set it over a bowl bowl. Let stand at room temperature for 10-15 minutes.
Transfer cabbage to a clean dish towel and wring out as much excess liquid as possible.
In a large bowl, combine cabbage, ground pork, scallions, garlic, ginger, white pepper, and sugar.
Place 1 teaspoon of filling in the center of a dumpling wrapper followed by 1 shishito pepper. Using clean water, wet the edge of one side of the wrapper with your fingertips then pinch together both sides of the wrapper just above the shishito pepper.
Place gyoza on a parchment lined baking sheet and keep covered until ready to cook.
Heat a nonstick pan over medium-high heat. Add canola oil. Add gyozas and cook until the bottoms are golden brown and crispy, approximately 1-2 minutes.
Add ½ cup of water to the pan and cover. Allow dumplings to steam until cooked through, approximately 3 to 4 minutes.
Remove from pan, sprinkle with sesame seeds, and serve with ponzu sauce.
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