Add the minced cabbage and some salt in a small bowl, then set aside for 10 minutes to allow the cabbage to wilt slightly. Squeeze out the liquid from the cabbage and add into the meat.
Add the seasoning, garlic, ginger in as well mix well and set aside ready to use.
Place approximately 1 tablespoon combined mixture in the centre of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
In the preheated non-stick pan w/vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned.
Place water into the skillet and reduce heat. Cover and allow gyoza to steam until the water is gone. Once cooked, transfer gyoza to a serving plate with the dipping sauce.
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