Combine the ground pork, garlic paste, soya sauce, chopped spring onion, salt, and pepper in a mixing bowl and stir until well blended.
Bring a pot of water to a boil and cook the cabbage leaves until soft; if the leaves are very large, cut them in half once cooled.
Place a spoonful of the pork mixture onto each cabbage leaf and carefully fold the leaf to form a potsticker shape.
Heat the olive oil in a skillet over medium-high heat, add the potstickers, and fry until the bottoms start to brown.
Lower the heat to medium, cover the pan, and cook the potstickers for 4 minutes.
Carefully flip each potsticker, cover again, and cook for an additional 4 minutes until the pork is fully cooked.
Remove the potstickers from the pan and drizzle any remaining pan juices over them.
Garnish with the green parts of the spring onion before serving.
