• In a bowl, put the chopped cabbage in and sprinkle salt on top. Mix and let it for 10 minutes. Then using a clean dish towel, squeeze all the moisture out.
• In a large mixing bowl, add the wilted cabbage, green onion, garlic, ginger, and ground meat.
• Add the sesame oil, soy sauce, agave, and black pepper.
• Using a cheese grater on the finest setting, grate the nagaimo until a thick slime forms. It will resemble the consistency of raw egg whites. Grate about 3 tbsp worth of the slime.
• Mix until everything is combined.
• Keep the dumpling wrappers until a wet towel or they will dry out and become brittle. Using a spoon or your hand, put 2-3 tbsp of filling in the middle and wet the corners with water. Seal to close with a plait.
• Repeat with all 50 wrappers. This part does take some time (over an hour) but stick with it.
• Once you are done, you can choose to freeze all of them (see note below for information on that) or/and cook some right away.

Cooking the wings

• In a large pan, put oil in the pan and let heat up. Once it looks wavy, position 10 dumplings in the middle in two rows.
• In a bowl, mix together the water and flour. Pour into the pan around the dumplings and quickly put the top on.
• Let cook until most of the water has evaporated, about 5-6 minutes, then remove the top and cook until the wings become lightly golden. Be careful it doesn't burn.
• Once done carefully remove from the pan.