Shiitake and Jalapeno Gyoza

These gyoza would make a perfect appetizer for a party.
Special hardware required: frying pan with a cover

1 cup shiitake mushroom caps, finely diced
1 cup finely diced tofu (or salad shrimp, for a non-vegetarian option)
about 3 jalapeno peppers, finely diced
1 cup shredded cabbage
1/2 white onion
1 bunch scallions, finely chopped.
about 5 large cloves garlic
fresh ginger root
3 tbsp sesame oil
1 tbsp soy sauce
1 tbsp Sriracha chili sauce
about 40 gyoza or won-ton wrappers
about 1 tbsp corn starch
A few teaspoons of oil for frying

1. Saute finely diced mushrooms, tofu, and peppers in sesame oil and soy sauce until peppers are soft.

2. In a large bowl, mix cabbage, scallions, mushroom and pepper mixture, and chili sauce. Grate onion, garlic, and ginger into bowl and mix together. Add shrimp if using.

3. In a very small bowl, dissolve corn starch in water. This will serve as a glue for the gyoza.

4. Form gyoza by placing a small spoonful of filling into each gyoza wrapper. Wet edges of the wrapper with the corn starch water. Fold the wrapper in half and seal the edge. Then, crimp the edge by folding over small sections of the edge and pinching.

5. Heat a small amount (about a teaspoon) of vegetable oil in a pan. Place gyoza in the pan, trying to stand them up on their bottoms (so that the crimped edge is pointing upwards). Fry gyoza for a few minutes until the bottoms are golden brown.

6. Add about 1/2 cup of water to the pan and cover. The water will turn to steam. Steam for a few minutes until the water has evaporated. Remove from pan and serve!