Blanch vegetables by putting in a pot of boiling water and transfer to ice bath to cool. Squeeze out all the water and chop very finely

Mix vegetables, meat, wine, oil, sesame oil, salt, soy sauce, white pepper powder, and 2/3 cup water in a large bowl until very well-combined

Dampen the edges of gyoza skin with some water. Put a tablespoon of filling in the middle

Fold the skin in half and pinch the edges together until completely sealed. Repeat until all filling is gone

Heat 2 tablespoons oil in pan over medium high heat. Place dumplings in pan and fry for 2 minutes

Pour a thin layer of water into the pan, cover, and reduce heat to medium-low. Allow dumplings to steam until water has evaporated

Remove the cover, increase heat to medium-high and fry for few more minutes until the bottom of dumplings are golden brown and crisp

Serve hot with soy sauce, black vinegar, or chili sauce