Homemade gyoza?

I picked up some gyoza wrappers last week at Oriental Supermarket, and want to try making some veggie or seafood gyoza tonight. I've never made them before and would like to steam them in my fancy new 'deluxe wok with steamer' UPS delivered yesterday from my husband's friend who works in Wolfgang Puck's development kitchen (nice huh!?).

I've googled around a bit but would love some firsthand knowledge.

I make very crude potstickers and dumplings using gyoza skins--my kids adore them, even if they're (the potstickers, not my kids. . .) cosmetically challenged.

I make filling with green cabbage, scallions, carrot, ginger, garlic--all finely chopped. I sautee the vegetables in a little bit of sesame oil just to soften them (I also think dumplings are easier to handle when the filling is hot; it helps the pleats stick together). Add crushed red pepper and salt. If I'm using shrimp, I chop them while raw and add to the vegetables after they've been sauteed.

My favorite sauce is hoisin, rice vinegar, crushed red pepper and scallions.

Sorry if I sound vague; I got the idea from a very simple recipe--I'll post it if I can find it--and added things that I like.

Have fun!!

Here's the recipe--look for the instructions for "beggar's purses" in the body of the recipe.

-A

http://www.foodnetwork.com/recipes/robi ... index.html

Thanks Ann! I ended up picking up a Dim Sum book at the library and used a crab and shrimp recipe in it. My dumplings weren't exactly professional looking but they were tasty! I dipped them in soy/chili paste mix.