Gyoza and wonton wrappers are often sold in packs of 50, so the filling amounts are written for that number. Only 20 to 25 dumplings will fit in an average skillet, so this is a “double batch.” You can cook them in two skillets for serving at once, do a second batch once the first is devoured, or freeze the second batch on the baking sheet and transfer to a bag for later. Frozen gyoza will lose some of the moisture in their filling, but are otherwise delicious (cook them straight from the freezer).

Combine in a medium bowl:

Let stand for 15 minutes to draw out the water, then transfer to a thin, clean kitchen towel and wring out as much moisture as possible. Rinse and dry the bowl the cabbage was salted in, and add the wrung-out cabbage along with:

Mix until combined. Have ready:

Working with 6 wrappers at a time, place a rounded teaspoon of filling in the center of each. Brush the edges of the wrappers with water and fold in half to make a half-moon shape, pressing out the air and sealing the edges. If desired, pleat the rounded edge. Place the sealed dumplings seam side up on a baking sheet lightly dusted with:

gently pressing the dumplings down to flatten their bottoms. Allow to rest for 30 minutes. In the meantime, prepare:

Heat a large, preferably nonstick, skillet over medium-high heat. When hot, add:

Add 20 to 25 dumplings to the skillet in a circular pattern so that their sides touch. Let cook until golden brown on the bottom, about 2 minutes. Add to the skillet:

Cover and cook until the water has almost completely evaporated, 6 to 8 minutes. Carefully uncover and cook the dumplings until crisp, 1 to 2 minutes longer. Remove from the heat and let sit for 2 minutes. Sometimes, the dumplings will fuse together. If they have, you can invert the whole mess of dumplings onto a serving plate so the browned bottom side is facing up. Serve with the dipping sauce.