Gyoza

Make the filling: Sprinkle salt on cabbage and let stand for 30 minutes; squeeze cabbage to remove water. Place cabbage in a large bowl and add in the rest of the ingredients; mix well.

Make the wrapper: In a large bowl, mix flour and salt. Add water slowly, 1/3 cup at a time. Mix until a ball is formed. When the dough is not too hot to handle, transfer to a floured surface and knead until dough becomes smooth and elastic, about 10 to 15 minutes. Place dough in a bowl and cover with a damp cloth; let rest for 1 hour. On a floured surface, form dough into a 1-inch diameter roll. Cut into 1/2-inch pieces and flatten with your palm. Using a rolling pin, roll out as thinly as possible to make 3-inch diameter wrappers.  (Don't know how to knead dough? Learn here)

Assemble the gyozas by putting a teaspoonful of filling in the middle of the wrapper. Fold in half then seal by folding and pinching the edges.

In a nonstick frying pan, add 1/2 cup water and 1/2 tablespoon oil. Arrange about 10 pieces of gyoza on the pan with the folded edges straight up. Cover and cook for 6 to 8 minutes or until the water has evaporated and the bottom has become crisp. Repeat with the remaining gyozas. Serve with a dipping sauce of vinegar and soy sauce.Time-saving tip  If making the wrapper is too much of a challenge, then just wrap the filling in store-bought wonton wrapper then deep-fry for a crispy dumpling.