Ingredients

• 1/2 pound shiitake mushrooms, Sauteed
• 1/2 cup chopped Napa cabbage, blanched
• 1/2 inch piece gingerroot, peeled and chopped
• 1 garlic clove minced
• 1 tablespoon soy sauce
• 1/4 teaspoon Asian sesame oil
• 1 large egg, beaten lightly
• 1/4 cup water chestnuts, rinsed and finely chopped
• 2 tablespoons scallions, minced
• 2 tablespoons cilantro, finely chopped
• 1 package Gyoza round wonton wrappers
• Cornstarch, for dusting the baking sheet
• 2 tablespoons vegetable oil

Instructions

1. In a food processor, pulse to fine chop first 7 ingredients. Transfer filling to a bowl and fold in water chestnuts, scallions and cilantro. Place 1 heaping teaspoon of the filling in the center of 1 of the wrappers and moisten the edges with water. Gather the edge of the wrapper up and around the filling and form a waist with the wrapper, pushing the dumpling from the bottom and keeping the filling level with the top of the wrapper. (The filling should not be enclosed.) Continue to make dumplings with the remaining wrappers and filling in the same manner and arrange them in one layer on a baking sheet lined with waxed paper dusted lightly with the cornstarch. In a large non-stick skillet heat 1 tablespoon of the oil over high heat until it is hot but not smoking. Fry half the dumplings, flat side down, over moderately high heat for 1 minute, or until the undersides are golden. Add 1/2 cup water and steam the dumplings, covered, over moderate heat for 3 minutes, or until filling is cooked through. Serve immediately or transfer to serving plate and cover with foil to keep warm. Add the remaining 1 tablespoon oil to the skillet and cook the remaining dumplings in the same manner.;