Edamame & Veggie Gyoza

1. In a bowl, combine edamame, cabbage, carrot, green onions, ginger, garlic, soy sauce, and sesame oil. 2. Place a spoonful of filling in the center of a gyoza wrapper. Dampen edges with water and fold into a half-moon, crimping the edges. 3. Heat vegetable oil in a large non-stick skillet over medium-high heat. 4. Place gyoza in the skillet in a single layer and cook until bottoms are golden brown (2-3 minutes). 5. Add water to the skillet, cover immediately, and steam for 5-7 minutes until water evaporates and gyoza are cooked through. 6. Remove lid and cook for another minute to crisp up the bottoms. Serve with dipping sauce.