Japanese gyoza pot stickers

1 1/2 c  Cabbage
      3    To 4 green onions chopped
      3    Dried mushrooms soaked in
           -warm water 15 minutes
           -drained and chopped
      2 ts Ginger root grated
    1/2 lb Ground beef
      1 tb Cooking wine
      1 tb Kikkoman soy sauce
      1 tb Sesame oil
    1/4 ts Black pepper
           Gyoza wrappers
           Salad oil

-----------------------------------SAUCE-----------------------------------
           Kkikkoman soy sauce
           Chili sesame oil, which is
           - very very hot
 
  Chop cabbage fine, place in colander and pour boiling water over the
  cabbage. Cool to touch, then squeeze cabbage well to get the water out. In
  a bowl mix cabbage, chopped green onions, chopped mushrooms and grated
  ginger. Mix ground beef, wine, soy sauce, sesame oil and black pepper
  together with vegetables; mix well. Place a small amount of filling (about
  1 teaspoon) in center of gyoza wrapping and fold in half. Pleat edge to
  seal. If edges won't stick together, dampen the inside edge with a little
  water, then pleat. Put 2 tablespoon salad oil in heated skillet (on medium
  heat). Place gyozas in skillet, close together and fry until golden brown.
  Then, at edge of pan, pour in a little water, up to 1/4 of the depth of the
  pot-stickers. Cover, turn heat to low and simmer until water is gone. Serve
  with dipping sauce as appetizer, or with hot rice as entree.
                                 ^^^^^^^^^^^^^^^^^^^^^^^^^^ no way Jos‚!
  SAUCE:Mix soy sauce with chili sesame oil. Use a proportion of 10 parts soy
  sauce to 1 part oil; if you use a 5 to 1 proportion it may be a little hot
  for most people. The authentic sauce is a 2 to 1 proportion.