Cook cabbage in boiling water in a pot for 1-2 minutes. Cool and mince.

In a large bowl, add the first 8 ingredients and mix well.

Take a sheet of gyoza wrapper in your hand and place a tablespoon size of meat mixture in the center of the wrapper. Moisten the edge along the lower half of the wrapper and fold the upper half of the wrapper up to meet the moistened edge. Fold one of the edges in a series of pleats (about 6), leaving the other edge smooth. Press the edges together to seal the gyoza. Another simpler way to fold is to first press the smooth edges together and then fold both edges into pleats. (This can sound a little confusing, but it's easy after watching the video.) Repeat for the rest of the wrappers.

Heat a pan at medium high heat and add oil. Place gyoza on a pan and cook until the bottom becomes golden brown.

Add water and immediately cover with a lid. Cook until water boils away.

Mix soy sauce, rice vinegar, and chili oil together for dipping sauce.