Finely chop the onion, enoki mushrooms and cabbage. Add to a bowl and mix in the soy sauce, salt, pepper and sesame oil to taste.
Divide the mixture into 8ths and spoon into the gyoza skins, if you have a gyoza dumpling press you can use it to crimp the edges, otherwise check out our pork Gyoza Dumpling recipe for details about how nicely seal the gyoza.
Add 70ml of water to the pan, place the gyoza in the pan and pour on some sesame oil. Cover with a lid and cook for 8 minutes. Pour out some gyoza dipping sauce in saucers and enjoy.
- Tired of chopping? If you have a food processor you can add all the ingredients but the skins and cooking oil and blend them together in the first step. Saves a bit of arm ache.