Dumplings made sweet and tasty with sunchokes, shitake mushrooms, Shallots and garlic. A dash of rice wine, S&P and squeeze of lemon. Add a green like spinach, chives or cilantro. I think it best to chose one green flavor to go with so it's more distinct. I was over zealous and added all 3, which worked fine.
Sautée the ingredients before filling and pinching the gyoza wrappers to make the little fledgling like dumplings. Boiled them in ginger cilantro chicken (or veggie) broth for 6 minutes. Served with a drizzle of spicy toasted sesame oil, and soy sauce, and a cup of the soup broth.
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