Make the dough. In a large bowl, combine the dumpling flour and salt. Gradually add the water and mix until a shaggy dough forms. Knead for 8–10 minutes until smooth, then cover and let rest for 30 minutes.
Prepare the filling. In another bowl, combine the minced chicken or beef, Finely chop the chinese cabbage, sprinkle salt, let it sit for 15 mins, squeeze out all the water. Add the spring onions, garlic, ginger, soy sauce, sesame oil, sugar, salt, and black pepper. Mix until evenly combined. For a paste texture, use a food processor.
Roll the wrappers. Divide the dough into two portions and roll each into a long log. Cut into 24 pieces and roll each piece into a thin circle about 9 cm wide.
Fill the gyoza. Place 1 tablespoon of filling in the center of each wrapper. Moisten the edges with water, fold in half, and pinch the edges together, creating pleats if desired.
Pan-fry the dumplings. Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Arrange the gyoza in a single layer and cook for 1-1.5 minutes, until the bottoms are golden brown.
Steam until cooked. Carefully add 60 ml (¼ cup) water to the pan and immediately cover with a lid. Steam for 5–6 minutes, or until the water has evaporated and the filling reaches 74°C (165°F).
Make the dipping sauce. In a small bowl, whisk together the soy sauce, rice vinegar, and chilli oil.
Serve and enjoy. Transfer the crispy gyoza to a serving plate and serve immediately with the dipping sauce.