The potstickers were made with shredded napa cabbage, carrots, shallots, garlic and ginger which were all stir-fried in a little sesame oil until wilted (5-7 minutes) and hit with 1 tbs. of tamari at the end of cooking.
Once the filling cooled, the dumpling wrappers were stuffed and pan-seared until golden brown. Finally a little water and tamari were added, a lid was put on top and the gyoza steamed for a few moments until the liquid evaporated.
Served with a pseudo-poznu dipping sauce made with lemon juice & tamari.
We often get asked about where to find wonton wrappers that don't have dairy (either milk or whey hiding in the ingredients). They're not always easy to find -- you may need to search around for a bit -- but we found these at our local Asian grocery store (Dumpling wrapper, Shanghai-style made by Twin Marquis). They're simply wheat flour, rice flour, water and salt.