In a wok or large saute pan, add a little oil and
saute onions and ginger. Add the mushrooms and
stir. Add the cabbage, carrots and chives. Season.
When mixture is soft, place in colander to drain.
Add the sesame oil and cilantro when mixture is
cooled. Check for seasoning. Using the gyoza
skins, make half moon dumplings keeping the bottom
flat. In a hot non-stick pan, coat with oil and
place dumplings. When bottom gets brown, add 1/4
cup of water and immediately cover. This will
steam the dumplings. Carefully watch the dumplings
and completely evaporate the water so that the
bottom gets crispy again and sticks to the pot