Put the meat, cabbage, one chopped onion, ginger, and crushed garlic into a bowl. Season with salt, pepper, sugar, and 1 tablespoon of soy sauce. Mix well and cover the bowl with plastic wrap. Leave it to rest in the fridge for half an hour. Fill each gyoza wrap with a teaspoon of the filling. Brush the edges with a little water and close the wraps, making little folds on one side. Steam the wraps in a skillet with a little water over medium high heat for 5 minutes, lower the temperature to medium, and then pan fry them in a little oil.

Prepare the accompanying sauce by mixing the following in a bowl: ⅓ cup of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, and the dried chili flakes to taste. Serve the gyoza wraps with the sauce and garnish with chopped onion and coriander.