Mix the filling ingredients together.
Slice the garlic chives thinly. Finely chop the cabbage in a food processor, pulsing so it doesn't get too small.

If the vegetables release too much water from over-chopping, gently squeeze out the excess moisture. Process the ginger and garlic in the food processor as well. Combine everything and mix thoroughly.

Wrap the filling in gyoza wrappers. I call this 'gyoza therapy.' As you focus on wrapping, you'll find it relaxing and stress-free.

With these amounts, you can make about 180 large gyoza. Freeze any leftover wrappers in small portions wrapped in plastic wrap for lunchboxes.

Heat a skillet with sesame oil and arrange the gyoza in the pan over medium heat. Let them brown slightly.

Add water to the pan until it reaches about one-third the height of the gyoza. Brush the tops of the gyoza with sesame oil, then cover the pan. Steam-fry for 5–6 minutes.

We use these wrappers at home. We prefer them thinner and crispier rather than chewy.