Japanese Gyoza (Dumplings)

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1. 1Step 1: Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
2. 2Step 2: Place remaining Filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl.
3. 3Step 3: Use your hands to mix the Filling.
4. 4Step 4: Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.
5. 5Step 5: 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).
6. 6Step 6: 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.
7. 7Step 7: Heat 1 tbsp oil in a large skillet (that has a lid) over medium high heat.
8. 8Step 8: 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.
9. 9Step 9: 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.
10. 10Step 10: Use an egg flip to transfer onto a plate upside down i.e. golden side up.
11. 11Step 11: Serve with Dipping Sauce.
12. 12Step 12: Serve each ingredient separately so people can mix according to their taste. I use about equal portions of soy sauce and vinegar with a generous splash of chili oil.