• Mix Green Cabbage and 1/2 TSP Salt and set aside for 30 minutes to allow the cabbage to wilt and remove some water. Drain cabbage well (like, squeeze that water out) and put aside.
• Place all remaining ingredients into a bowl and mix thoroughly. Mix cabbage into the filling mix. Use your hands.
• Sprinkle a baking sheet with cornstarch to prevent stick.
• Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).
• Place 1 slightly heaped tbsp of Filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers

Cook the Gyoza

• Heat 1 tbsp oil in a large skillet (that has a lid) over medium high heat.
• Place about 12 gyoza in rows, slightly overlapping each other. Cook until the underside is light golden, then pour 1/3 cup of water around the gyoza and place the lid on.
• Cook until the water has completely evaporated (so the golden underside is not wet and soggy) and the wrapper is slightly translucent on top – about 3 to 4 minutes. 
• Transfer the Gyoza to a plate, crisp side up
• Serve with the dipping sauce and enjoy!