Instructions

• Finely dice the cabbage and sprinkle with 1 teaspoon salt. Massage briefly, leave for 10 to 15 minutes, then squeeze out the moisture.
• Thoroughly mix the cabbage, ground meat, chives, mushrooms, ginger, soy sauce, 2 teaspoons sesame oil, and a pinch of salt.
• With dry hands, place a wrapper in one hand and put about 1 teaspoon filling in the center. Brush the edge of half the wrapper with cold water, fold into a semicircle, and pinch the edges closed.
• Heat a large frying pan over medium-high heat with 2 teaspoons sesame oil. Arrange 20 to 25 gyoza in the pan, add 200 ml water to cover the bottom, cover, and cook over medium-high heat for 6 to 7 minutes, until cooked and the liquid is gone.
• Remove the lid and cook another 30 to 60 seconds to crisp the bottoms. Repeat with the remaining gyoza or freeze them.
• Mix the soy sauce, rice vinegar, and optional chili oil. Serve the gyoza hot with the dipping sauce.