Once time is up, squeeze as much water out of the cabbage as you can, discarding the water. Place the squeezed cabbage back into the mixing bowl.

Add all remaining ingredients – aside from the wrappers and oil – to the bowl, and mix thoroughly. I like to use my hands for this – does a much better job of distributing everything than any mixing spoon will!

Cover and chill until ready to use.

Cut soy wrappers in half, lengthwise.

Brush or spritz both sides of a soy strip with water, lay on a work surface in front of you.

Place a heaping teaspoon worth of filling on the short edge of soy wrapper facing you.

Wrap it up, flag style: fold the short edge over the filing, meeting up with the long edge forming a triangle end.

Fold that piece up, then over, and so forth, until the end of the soy paper. Tuck remaining edge under, press firmly to seal.

Press lightly to distribute the filling throughout the triangle, forming a relatively flat dumpling.

If soy paper dries as you work, spritz or brush with more water, to help it stick to itself.

Set assembled dumpling aside, repeat with remaining filling and soy strips.

Heat up 1 tablespoon vegetable, olive, or sesame oil in a frying pan – I prefer to use nonstick for this – on a low to medium-low setting.

Arrange a single layer of gyoza in the pan – not touching each other - and cook until nicely browned. Flip over, and continue cooking over low heat until browned on the other side.

Cut one open and check to make sure they’re cooked all the way through. If not, cook for another minute or two on each side.

Repeat with remaining potstickers.

Serve hot, with Gyoza sauce.