For stuffing:

1. Take 2 tsp of oil in a pan and add finely chopped ginger and garlic and fry for a while.
2. Then add chopped onion and when it turns slightly brown add chopped cabbage, spring onion and cilantro to it.
3. Ssprinkle a little water and adequate salt.
4. The vegetables would get cooked in a matter of minutes.
5. Finally, add white pepper to it and mix well.
6. The filling is done.

For Gyoza Wrapper:

1. Mix all the ingredients well to make a smooth dough.
2. Knead for a while to make the dough lumpless and elastic.
3. Cover the bowl with a cloth and leave it alone for fifteen min.
4. Now knead the dough again and pinch small balls from it.
5. Roll out each ball of dough with a rolling pin into circles.
6. Each should be about 2-3 inches across 1/8 inch thick.
7. Roll over again only on the outer most part of the circle to make it slightly thinner than the center, so that once it is crimped it does not become too thick on top.
8. Apply a little cooking oil and then keep a little of the filling in the center and close it and crimp the top.
9. This quantity would make upto 30 wrappers.
10. Now steam them for 10 min.
11. Chinese Gyoza is ready to eat.

Recipe courtesy: 4th sense cooking