Prepare all the needed ingredients with exact measurements for ease of work.

Sift the flour into a large bowl then Mix the salt and water until it dissolves completely.

Add the salt water into the flour little by little, stirring after every pour. (in the end you will need to use your hands to form the dough into a ball). If the flour is still separated keep adding small portions of water at a time as you mix.

After this I like to wrap the dough with film then start kneading after it sits for 15mins.

Make rolls like sausages and cute the dough into small one inch pieces. Cover the pieces with a dump cloth.

Make the dough into small round balls before kneading into the round Gyoza wraps

For the stuffing, mix in a large bowl the chopped cabbage, leek and meat until well mixed then add the eggs and mix completely.

Place the gyoza wrap on your palm then add a table spoon of the stuffing. Apply water on the top side of the gyoza wrapper then use both hands to fold the wrap.

Folding is the hardest part usually. You may need to practice a few times before you can get it right.

Then spread some oil in your pan the preheat the oil before adding the gyoza. Do not fill up the pan too much.

Cook on the pan under high heat for a few minutes then pour about 1/2 cup water into the pan and cover.

Cook until all the steam is gone and your gyoza have a nice brown bottom side.

Serving: I like to put a plate into the pan then overturn the pan to scoop all gyoza at once. (see my dp)

Sauce: mix the soy sauce and Rice vinegar (ratio 1 to 1) Then add the chopped spring onions.

Enjoy!