For dried shiitake add water and dehydrate until very soft. Keep shiitake soaking water. If you are in a hurry, please use hot water to save time to get soften.

Mince all the vegetable into very small mince including soften shiitake mushrooms.

In a frying pan, add 1 tbsp of sesame oil and sautee carrot, spring onion, and mushrooms in a medium heat.

When fragrant, add 1 cup of soaked shiitake water and sake. Lower the heat and cook until the liquid is reduced. Add soy sauce. Check the taste and let it cool.

Using already made gyoza wrappers, bring one wrapper, place a teaspoon of filing. Brush half of the wrapper with little water to make it stick.

Carefully take the wrapper between your thumb and index finger. Gently press the wrapper together starting from the left.

Fold the dough on one side back and make curly loop.

Press well to shut both dough sides. Make a second fold and press again. Keep folding the wrapper back and forth.

Place the finished gyoza on a floured tray.

In a non-stick frying pan with 1 tbsp non-flavored oil. Without heating the pan, place gyoza bottom side down (pleated side top) as close as possible.

Start heating the pan with a high heat. Pick up one piece of gyoza and when the bottom is golden brown (not burn), add hot water about 1/3 way hight of gyoza, and place a fitted lid.

Lower the heat to medium low heat. Keep cooking until the water is all hydrated.

When hearing sizzling sounds from gyoza, stop the heat. Before flipping onto a plate, place a spatula between the pan and gyoza. Let it release. Then place a fitted flat plate over gyoza

Place a flat plate over gyoza (smaller or the same size of the frying pan). Flip bottom side up. Serve with one of each of soy sauce and rice vinegar with sesame oil or chili oil.