1. In a medium bowl combine mushrooms, cabbage, pork, scallions, Mizkan Ponzu Citrus Seasoned Soy Sauce, sesame oil, Mizkan Seasoned Rice Vinegar, ginger, garlic, and cornstarch. Mix well to completely incorporate.
2. Open gyoza wrappers but keep covered with a damp towel as you build them.
3. Place 1 teaspoon of filling in the center of each wrapper, wet edges with water and seal to close, pinching together to make sure it is sealed. Continue with remaining wrappers.
4. Using a bamboo steamer over boiling water place a few of the extra Napa cabbage leaves on the bottom of steamer and place dumplings on top. Steam for 15-18 minutes until translucent. Repeat until all are cooked.
5. If you prefer to pan fry, you will need 4 tablespoons of canola oil. Heat in a pan and add dumplings. Once a golden crust forms on the bottom, approximately 3 minutes, carefully add ¼ cup of water and cover immediately, being careful not to splatter oil. Cook for 5 minutes until water evaporates. If they stick, add extra water to release.

YIELDS
4 servings