Finely chop the cabbage in a food processor. Sprinkle evenly with salt and leave for 5 minutes, then squeeze out tightly.
Mix the [A] ingredients together very well, kneading it until it turns white and sticky.
Mix the cabbage and [A] ingredients together lightly. Don't over-mix at this stage.
Wet the edges of the gyoza skins and stuff with the filling.
Put 1 teaspoon of oil in a non-stick frying pan, and pan-fry the gyoza dumplings until lightly browned over medium heat.
Add the flour-water up to about 1 cm of the gyoza dumplings, and cover the pan with a lid.
When the flour-water has evaporated and the pan is making crackling sounds, take the lid off and lower the heat to prevent the dumplings from burning. They are done when there's no moisture left in the pan.
Story Behind this Recipe
I had a lot of cabbage, so I used a lot of it to fill these gyoza dumplings. The cabbage is salted, which prevents the dumplings from getting soggy.
To make the '"wings," use 100 ml of water to every teaspoon of flour. Add enough flour-water so that 1 cm of the gyoza dumplings are immersed in it. When the dumplings are done, invert a plate over the frying pan and flip the whole thing over to transfer cleanly.