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Prepare the Gyoza Filling Base: In a metal bowl, combine ground pork. Peel a clove of garlic and grate it into the bowl of ground pork. Grate ginger into the bowl with the pork and garlic. Finely chop napa cabbage and scallions. (Optional but recommended) Rehydrate dried shiitake mushrooms in hot water. Drain and chop them finely. Sauté the chopped vegetables (napa cabbage, scallions, and shiitake mushrooms) in a pan for 30 seconds. Add the sautéed vegetables to the ground pork mixture. Season with salt and pepper. Add soy sauce, rice vinegar, and sesame oil to the mixture. Mix all ingredients thoroughly with your hands to create the gyoza filling.