Vietnamese Chicken Dumplings

Ingredients:
1 pound of ground chicken (vegetarian ground meat can also be used)
3 tablespoons of Lee Kum Kee (Panda Brand) Vegetarian Stir Fry or Oyster sauce
3 tablespoons of fish sauce
1 teaspoon of sugar
1/2 cup of minced onions
1 tablespoon of minced garlic
1 egg
1 cup of shredded cabbage and/or carrots
1 cup of chopped shiitake mushrooms (rehydrate by soaking in water before chopping)
1 package of gyoza or potsticker wrappers

Directions:
1. Mix all ingredients above except the wrappers in a large bowl until evenly mixed
2. Optional: cook a teaspoons size of the mixture of meat in a pan so you can taste the meat first. I like to add this step to check if the taste is to my liking.
3. Scoop one teaspoon full of meat mixture into the gyoza wrapper
4. Fold gyoza in half, folding ripples at the edges for a nice shape (wetting the edges will help seal them)
5. Stem gyoza in a steamer for approximately 10 minutes until meat is cooked (these can also be deep fried as potstickers)