Optional step: As cabbage leaves are thick and hard, we use different ways to wilt them. You can blanch or microwave the leaves for a minute or two. You can also sprinkle them with salt to dehydrate the cabbage, then squeeze the wated out. Or you can skip the entire process altogether.
Discard the core of the cabbage leaves; mince the leaves into very small pieces.
Mince the green onions.
Combine the ground meat, cabbage, green onions in a large bowl.
Add the minced garlic and grated ginger to the bowl.
Add the seasonings to the bowl.
Mix well and knead the mixture with your hand.
Fold the Gyoza
Take a wrapper and place it in the palm of your non-dominant hand. Use a teaspoon to take a small amount of filling and put it in the center of the wrapper. Dip one finger in a bowl of water and draw a circle aroung the outer ¼ inch (6 mm) of the wrapper with your wet finger until it’s wet all around.
Fold the wrapper in half over the filling.
Using your left thumb and index finger, start making a pleat about once every ¼ in on the top part of the wrapper.
Continue all the way toward the left until there is no more top wrapper to pleat.
Press the pleats and shape the gyoza. Repeat folding the remaining wrappers.
