Gyoza

Vegetarian Gyoza with Spicy Dipping Sauce
Ingredients
Sauce:
1/3 cup rice vinegar
1/4 cup chopped green onions
1/4 cup low-sodium soy sauce
1/2 teaspoon crushed red pepper
1/2 tsp sesame oil
1/4 tsp grated ginger root
1 T agave or maple syrup
Filling:
Cooking spray
4 cups diced shiitake mushroom caps (about 3/4 pound)
4 cups finely chopped green cabbage
2 tablespoons chopped green onions
2 tablespoons low-sodium soy sauce
1 teaspoons grated peeled fresh ginger
1/2 teaspoon salt
1 teaspoon dark sesame oil
3 garlic cloves, minced
1 package of gyoza wrappers
2 tablespoons oil, divided
Preparation
To prepare sauce, combine first 4 ingredients; set aside.
To prepare filling, heat a large non-stick skillet coated with cooking spray over medium-high heat. Add mushrooms; cook 3 minutes or until moisture evaporates, stirring frequently. Add cabbage; cook 3 minutes or until softened, stirring frequently. Stir in 2 tablespoons green onions and next 6 ingredients (2 tablespoons green onions through garlic); simmer 2 minutes. Remove from heat; set aside.
Working with 1 wrapper at a time, spoon 2 teaspoons mushroom mixture into center of wrapper. Fold in half. Fold top edge of wrapper at 1/2-inch intervals to form pleats, pressing against bottom edge to seal. Place dumplings, pleated sides down, on a large baking sheet dusted with flour; cover loosely with towel to prevent drying.
Heat 1 1/2 teaspoons oil in a large non-stick skillet over medium-high heat. Add 12 dumplings; cook 1 1/2 minutes on each side or until browned. Repeat procedure 3 times with remaining oil and dumplings. Serve with sauce.