May be refrigerated overnight. Lay 4 gyosa skins on counter at one time. Using small scoop, place 1 to 2 tablespoons of cabbage mixture in middle of skin. Dip finger in bowl of water and run finger along edges of skin. Fold in half to form a triangle.
Pleat edges to seal.
Place finished gyosa on sheet covered with plastic wrap. May be refrigerated overnight. Heat large nostick skillet. Spray with cooking release. Lay gyosa in rows on skillet.