Prepare Filling: In a large bowl, mix together cabbage, carrot,mushrooms, green onions garlic and ginger. | Season with soy sauce, sesame oil & S&P Stir together to combine all ingredients well.
Fill Gyoza Wrappers: Add a teaspoon of filling to the centre of each gyoza wrapper. | Wet the edges of the wrapper crust with water, then fold over your wrappers and create a semi-circle. | Hold two halves together and seal by pressing the edges on four sides into pleats.
Cook Gyoza: In a large skillet, heat the vegetable oil over medium-high. | Put your gyoza in the skillet, flat side down without having them touch one another. Cook for approximately 2-3 minutes or until the base is golden. | Pour 1/4 cup water in the skillet and immediately cover it with a lid. Steam your gyoza for 4-5 minutes or until the wrappers are soft and see-through.
Serve Gyoza: Take the lid off and allow for residual moisture to evaporate. | Carefully transfer gyoza to plate; serve hot with soy dipping sauce.
