1 pack of dumpling wrappers
3-4 medium sized shiitake mushrooms
2 cloves of garlic
1 inch of ginger root
1/2 cup of grated or finely chopped carrot
1 bunch of green onion, finely sliced
1/4 tsp miso paste
pepper to taste
Bragg's liquid amino to taste
1/4 cup of adzuki bean paste
1/4 cup sesame oil
Dice the mushrooms, carrot, garlic, onions and ginger very finely. Saute in sesame oil until the mushrooms are soft - approximately 7-10 minutes. Then add the liquid amino, pepper and miso, and saute for another 2 minutes. Remove the pan from heat and mix in the adzuki bean paste thoroughly. Let this mixture cool in your fridge for 2 to 8 hours.
Then measure 1 tablespoon of mixture and shape into a crescent. Press into the dumpling wrapper, and add a little bit of water, just on your finger tips, to pinch the edges of the wrapper shut.
There are several ways you can cook the dumplings, if you have a vegetable bamboo steamer this is perhaps the easiest way. Simply fill a 10 inch skillet with 1 cup of water, place the dumplings in the steamer, and place the steamer on top of the skillet. Cook on medium to high until most of the water has evaporated, until the dumplings are soft and moist, approximately 8-10 minutes.
Alternatively, if you do not have a vegetable steamer, you can use this method:
Lightly grease a 10 inch skillet with the olive oil (or the oil of your choice) and add each gyoza, then slowly add 1/4 cup water into the skillet. Bring to a boil and reduce heat to low. Cover and let simmer for 5 minutes or until all the water evaporates. Flip the gyozas and until they are brown on all sides. Remove them from the pan, let cool and serve.
Whip up a quick sauce of soy sauce, honey and rice wine vinegar, all equal parts. Enjoy!