• Mix the cabbage and the salt for it in a bowl
  250 g of finely minced Chinese cabbage, 5 g salt
• Let it rest at room temperature for 15 minutes in a fine-mesh strainer
• Press the cabbage in a clean cloth to remove excess moisture. You really need to press hard.
• Mix all the filling ingredients in a large bowl. Mix with your hands as if you were kneading bread dough, the result should be very pasty
  7 g salt, 500 g of ground beef, 2 g white pepper, 15 g garlic, 5 g of fresh ginger, 60 g young onions, 5 g of sugar, 15 g of cilantro stems, 1 tablespoon sesame oil, 1 tablespoon neutral oil, 250 g of finely minced Chinese cabbage
• Let it rest covered in the fridge for 30 min to 2 hours to allow the flavors to meld

Folding

• Prepare a work area with a small bowl of water, a clean cloth, a bowl of gyoza filling, a baking sheet lined with parchment paper, and a stack of gyoza wrappers
  50 wrappers for gyoza
• Place a small amount of filling in the center of each wrapper
• Moisten the edges of the wrapper with water and seal the Japanese dumplings
• At this stage, you can freeze them if you wish

Cooking

• For cooking, heat 15ml of oil in a pan over medium heat
• Add the gyoza and cook until golden brown on the bottom
• Add 120ml of water, cover and steam for 3 minutes
• Remove the lid and continue cooking until the water has evaporated. Increase the heat if necessary.
• Serve immediately with the sauce

Sauce

• Mix the rice vinegar, soy sauce, and chili oil
  120 ml rice vinegar, 60 ml light soy sauce, 30 ml of Japanese chili oil