1. Let the frozen gyoza dough sheets thaw (e.g. in the fridge). Make sure there is no ice on the dough sheets – if it melts, it will soften the dough sheets. Cover the thawed dough sheets with a damp cloth/kitchen paper to prevent them from drying out.

2. Clean the mushrooms and chop very finely. Chop the spring onions finely as well. Peel the garlic and chop it finely. Peel the ginger and chop it very finely. Wash the Chinese cabbage and also chop finely. Set everything aside.

3. Heat up a frying pan, add the oil and fry the mushrooms, spring onions, garlic, and ginger for about 5-6 minutes. Reduce the heat slightly, add the napa cabbage and continue cooking for 2-3 minutes. Season the mixture with soy sauce and sriracha sauce (optional). Remove from heat and allow to cool down.

4. To assemble the dumplings place one dough sheet in your hand, place about 1 tablespoon of the filling in the center, brush the edges with a little bit of water, and fold the dough sheet over the filling. To close the dumpling start in one corner and crimp the edge several times to seal the edges. Repeat with the remaining filling and dough sheets until all of it is used. Cover the finished dumplings with a damp cloth/kitchen paper to keep them from drying out until you’re done with everything.

5. For the dipping sauce, mix the soy sauce with brown sugar, orange, and lime juice, as well as the sesame oil in a small bowl. Add some chopped cilantro and sesame seeds and set aside.

6. Add some water to a large pot and bring to a boil, then reduce heat until the water is only simmering. Line a bamboo steamer* with some paper* to prevent the dumplings from sticking to the steamer. Place the dumplings in the steamer, make sure they are not touching each other, and place the steamer in the pot with the simmering water. Steam the dumplings for about 6 minutes. Remove from the pot and serve immediately with the dipping sauce.