In a pan over medium heat, heat oil and add Garlic, Ginger, and Chilies. Saute for 1-2 minutes. Then add Plant-based protein, and saute for 1 minutes. Then add the Shitake Mushrooms, Carrots, Cabbage and Green Peas along Salt and White Pepper. Saute the vegetables for 1-2 minutes. Then add 1/4 cup of water and close the lid allowing the Green Peas to soften. Steam for 3-4 minutes. After the Green Peas have soften, the filling is ready. Allow the filling to cool before assembling the Gyoza.

While the filling is cooling, put together the dipping sauce combining Soy sauce, Rice Wine Vinegar, Chili Oil, and Veggie stock.

Assemble the Gyoza by taking a wrapper in hand, place 1 Tbsp of filling in the center. Dip a finger in water, and lightly coat the edge. Fold the wrapper in half, and crimp one side. Using a thumb and index finger, form a pleat on one side, and press it to the other. Go around the wrapper forming pleats until you reach the end. Then crimp the other end shut forming the Gyoza. You should have roughly 5-7 pleats per Gyoza.

In a pan over medium heat, add 1 tbsp of Vegetable Oil and allow it to heat up. Place the Gyoza in the pan, spacing them apart. Allow the Gyoza to crisp up on the bottom, should take 3-4 minutes. Once crisp, add a 1/4 cup of water, and close the pan to allow the Gyoza to steam. Once all the water has evaporated, the Gyoza will stick to the bottom. This is why they are called Potstickers. Gently extract them from the pan, and they are ready to serve.

Enjoy.