Vegan Gyoza Japanese Potstickers

Ingredients

• 4 cups loosely packed, finely chopped Napa cabbage soft, green, leafy parts only
• 1 teaspoon fine grain sea salt
• 8 ounces tempeh, finely chopped to be like ground meat
• 2 ounces crimini mushrooms (aka, baby bellas), finely chopped
• 4 teaspoons freshly grated ginger (using a microplane grater)
• 4 cloves garlic, very finely chopped
• 2 green onions, very finely chopped
• 4 teaspoons red/dark miso paste
• 1 teaspoon toasted sesame oil
• 1 tablespoon cornstarch (or potato starch)
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper, optional
• 1/4 teaspoon coconut sugar (or sweetener of your choice)
• 30 round dumpling wrappers
• For cooking the gyoza:
• 1 tablespoon toasted sesame oil
• 1/4 cup water
• For the dipping sauce:
• 6 tablespoons soy sauce (or gluten-free tamari)
• 3 -- 5 tablespoons unseasoned rice vinegar
• Several drops of chili oil ("rayu") or toasted sesame oil

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