This is a recipe from Aunt Min Tzu and we used to make it all the time growing up. My brother and I had the job of filling and sealing the skins while my mom cooked them up - yum!

2/3 lb ground meat (ground pork, turkey, or chicken)
1/2 c. chopped bamboo shoots
1/4 c. chopped green onion
1/2 c. chopped mushrooms

Put the veges in the food processor and pulse to a rough chop. The veges can be changed according to preference or what's already in the fridge/cupboard - suggestions are broccoli, water chestnuts, etc.

In a large bowl place the meat and veges - there should be a mixture of 1/2 meat and 1/2 veges.
Add to this mixture:
2 tsp sesame oil
1 tsp minced ginger root
1 tsp salt, a dash of pepper
2 tsp dry sherry
1 egg white - beaten
2 tsp cornstarch

Let the mixture stand for at least 30 mins
Put 1-2 tsp of filling into korean gyoza skins or small wonton skins, seal the edges with water and fold in 1/2.
Fry in oil until bottom is golden over medium heat. Pour 1/4-1/2 c. water into frying pan and cover. Steam until filling is done and water evaporates (about 5 mins).

Serve with a dipping sauce of soy sauce and sherry (5:1 ratio).