Set your gyoza wraps out on the counter to thaw about an hour before preparing recipe.

In a food processor, process edamame until coarse and scoop out with a rubber spatula and set aside in a medium mixing bowl.  Add mushrooms to the processor and pulse a few times until coarse.  Repeat this task with the bell pepper.  In a medium skillet, heat 1 tbsp olive oil then, add mushrooms and bell pepper.  Sauté mixture for 8-10 minutes or until all water has evaporated from mushrooms.  Add mixture to bowl with edamame.

Add chestnuts, ginger, garlic, and green onion to processor and pulse until roughly chopped.  Scoop out into the edamame mushroom mixture and repeat with your leafy greens.  Before you add greens to mixing bowl, scoop out with your hands and gently squeeze out any water from the greens into the sink.  Then add to mixture.  Add flax seed “egg”, tamari sauce, sesame oil, and cornstarch.  Mix all ingredients together with hands and then set aside.

Lay out five wontons out across a large cutting board or counter top space. Make four rows (you should have 20 total). Spoon 1 tsp of mixture onto each wonton. Using your finger, wet one side of each wonton and then press both ends together to close the dumpling. Set aside until you have made all twenty.

Heat skillet for a few seconds then add sesame oil. Carefully press each wonton in the skillet (with plenty of space so they don’t touch) and fry for about 4-6 minutes or until bottoms are golden brown. Pour enough broth (1/4″ deep) into the skillet and cover to steam the dumplings. Let them steam for about 5 minutes or until almost all of the broth has evaporated. Remove each potsticker from the skillet and place in an oven-safe dish to keep warm. Repeat frying/steaming process until you have made as many as you’d like 🙂