Wrapper preparation: mix flour, salt and water. Mix it until incorporate, knead for 3 minutes. It will be a bit hard but not to worry. After 3 minutes, place the dough ball in a plastic bag. Leave it aside for 30 minutes. After, the dough will be soft and easy to knead.

After 30 minutes, knead the dough. Until it is soft. Roll the dough into long size and slice it into half. Keep another half in the bag. Slice the other hallf into 5 to 6 small pieces.

Dust your working surface, use roller or bottle. Roll the dough into thin slice wrapper. Keep it aside and continue with the rest of dough. (you may freeze the wrapper for almost 1 month).

Prepare the fillings as your wish. Here I use chopped cabbage, cubes carrot, chopped onion and spring onion. You may add ginger, mushroom, tofu and non-vegetarian such as minced chicken.

In a bowl, mix the vegetables and season it with salt, pepper, chili powder, soya sauce and sesame oil. Mix it well.

After finishing the assembly of dumplings, prepare a non stick pan, add 1 tsp oil and a cup of water, place the dumpling into the pan, let it boil until water evaporated or dried out and pan fry the dumpling until golden brown. Please turn the dumpling so it evenly Cooked. If your pan has a lid, you cover the pan with a lid in order to cook evenly

Other options: you may just deep fry, boil or steam it. When you do steaming, please place a sheet of wax paper, sheet of cabbage so it doesnot stick on the steamer.

Prepare the sauce. Mix the soya sauce, sesame oil, salt and sugar. So your gyoza is ready to serve with the sauce.