Prepare the Gyoza Dipping Sauce by stirring together the soy sauce, rice vinegar, sesame oil, sesame seeds, green onions, and red pepper flakes. Set aside at room temperature.

Heat 2 tablespoons of cooking oil in a skillet over medium heat. Saute the shiitake mushrooms and spinach until mushrooms are soft, about 5 minutes. Allow to cool.

Place the shiitake mushroom and spinach mixture, cabbage, garlic, fresh ginger root, green onions, soy sauce, salt and toasted sesame oil in a food processor. Pulse several times, before processing into a thick paste like mixture.

Working with 6 dumpling (gyoza) wrappers at a time, place 1 teaspoon of the mushroom mixture in the center of each wrapper. Dip a finger in the potato starch mix and wet the outer rims of wrappers.

Fold the edges over to form half moon shapes and press tightly to seal. (Crimp the dumpling edges if desired.) Set aside and cover with a damp towel. Repeat in batches of 6 with the remaining mixture.

Heat just enough oil to coat the bottom of the bottom of a skillet with a fitted lid. Place 6 dumplings in the pan and sear until the bottom begins to form a hard crust, about 1 ½ minutes. Use the lid as a shield and pour ¼ cup water into the skillet. Cover quickly with the lid. Cook the dumplings at least 3 minutes or until the water is almost gone.

Remove the dumplings from the skillet with a spatula. Rinse and dry the skillet and repeat the steps for cooking with the remaining dumplings.

Serve warm with Gyoza Dipping Sauce.

Recipe posted with permission from Vegetarian Sushi Secrets: 101 Healthy and Delicious Recipes.