Yields 100 dumplings (A Lisa’s Christmas party favorite)

1 lb. lean ground pork cooked or you may substitute 2 lbs. domestic mushrooms, diced and sautéed.
3 Tbsp. toasted sesame oil
1 bunch watercress, de-stemmed
2 lg. white or Spanish onions, diced
2 eggs
3 cups baby carrots, minced
½ tsp. salt
1 bok choy sliced thin
1 tsp. pepper
6 cloves garlic minced
2 tsp. cayenne pepper
1 bunch cilantro, minced
Dash fish sauce
1 Tbsp. fresh ginger, minced
Dash oyster sauce 
1 bunch scallions (green only) sliced thin
100 wonton wrappers cut in circles largest size possible

Prepare all vegetables by adding to oil in order listed, cook until wilted and soft, set aside and let cool.  May adjust spice to taste.

Whisk together egg mixture.  Use more or less spice to taste.  Add to other reserved mixture.  At this point you may refrigerate mixture and complete preparation in 24 hours.

To prepare Gyoza:
Place 1 to 1 ½ tsp. filling in center of wonton circle.  Brush edges with water and pinch together well.  Place sealed dumplings in simmering water or stock and cook until translucent.  Drain on cookie rack.  When cool may freeze for future use.

Final preparation:
Brown in toasted sesame oil in small batches.  Serve with Ponzu sauce and scallion curls.  Enjoy!
(Ponzu is a Japanese dipping sauce available at Asian markets)