Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.

Place remaining filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl.

Use your hands to mix the filling.

Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.

Place 1 gyoza wrapper on your palm. Dip your finger in water and run it around the edge of half the gyoza wrapper to seal.

Place 1 slightly heaped tbsp of filling on the wrapper. Fold the wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers.

Heat 1 tbsp oil in a large skillet over medium high heat.

Place about 12 gyoza in rows, slightly overlapping each other. Cook until the underside is light golden, then pour 1/3 cup of water around the gyoza and place the lid on.

Cook until the water has completely evaporated and the wrapper is slightly translucent on top ? about 3 to 4 minutes.

Use an egg flip to transfer onto a plate upside down i.e. golden side up.

Serve with dipping sauce.