Place the dried shrimp in a bowl and cover with hot water. Leave to rehydrate for about 20 minutes.
Place the chopped wombok in a bowl and toss with the 3/4 teaspoon salt. Leave for about 15 minutes. Squeeze to remove as much water as you can.
Drain the shrimps and chop.
Mix the shrimps and cabbage with the rest of the ingredients.
Take the gyoza dough and pinch into 24 pieces (you can make more than that by pinching smaller pieces).
To make the wrappers, roll each piece of dough into a circle about 1/8 of an inch thick.
Place a tablespoonful of the filling at the center of a wrapper, fold, pleat and seal following the video above. Repeat until all the wrappers have been filled.
Now, the actual cooking. Most cooks fry the gyoza before pouring in water. The pan is covered and the dumplings cook until the wrappers have soaked up the steam. The problem with this procedure is that the water spatters when poured into the oiled pan. Since Alex was using a non-stick pan, I suggested a different approach. I told her that she could pour in enough oil to smear the bottom of the pan then add the water so that they heat up together. The dumplings were added, the pan was covered and the dumplings cooked in the steam for about seven minutes on medium heat. By the time the water was gone, the bottom of the dumplings were frying in the oil which, of course, remained in the pan. Uncover the pan and continue cooking until the bottom of the dumplings are browned. It's less messy, there's no spatter and there's less chance of getting your hands burned.
Note, however, that this technique does not work well if using store-bought wrappers which are too thin.
How much oil and water you need depends on the size of the frying pan. The depth of the liquid should be about 1/4 inch. Unless you have a super large frying pan, you will need to cook the dumplings in batches. Alex cooked the 24 dumplings in three batches.
Serve the gyoza with dipping sauce.