Vegan Potsticker Dumplings

In my opinion, you judge the quality of a Chinese restaurant by their pot sticker (or Japanese by their gyoza). They're kind of a big deal. There's something wonderful about the fresh, hot dough, soft from steam, with the savory, hot, kinda crunchy filling, and the saltiness of the gyoza sauce. They're complete effin' packages of wonderful. 
From what I understand, they should have 14 pleats. If I accomplished half of that, I did well. Either way, these are worth the little bit of time. 

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Potsticker Filling:

• 1 cup TVP, re-constituted
  
• 1 tbs vegetable or canola oil
  
• 1 tsp vegan Worcestershire sauce
  
• 1 small head napa cabbage
  
• 1 tsp salt
  
• 1 carrot
  
• 4 green onions
  
• 1 piece ginger, size of thumb-knuckle
  
• 3 cloves garlic
  
• potsticker wrappers
  

For the dipping sauce:

• 1/2 cup soy sauce
  
• 2 tbs rice wine vinegar
  
• 1 green onion
  
• 1 clove garlic
  
• sesame seeds, toasted 
  

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The day before you want/ need these bad boys:
Cube the cabbage, removing the core. Shred the cabbage to bits about a quarter-inch in size. Spread the cabbage out onto layered paper towels and sprinkle with a tsp of salt. This is going to help push the water out of the cabbage. Allow to sit like this for 30 minutes. 
While the cabbage is draining, in a medium saute pan on medium heat, add oil. Once hot, add the TVP and the Worcestershire sauce and cook until browned. Remove from heat.
Shred the carrot on a grater and microplane the ginger.
Finely chop the garlic.
Once 30 minutes has passed, place another layer of paper towels over the cabbage and push on the cabbage to squeeze the water out. Add to a bowl and mix all the ingredients together. Cover and put bowl in refrigerator overnight. 
For the dipping sauce, dice the garlic and green onion. Add the rest of the dipping sauce ingredients together, stir, and refrigerate overnight. 

To assemble:
(See pictures below) Lay out one potsticker wrapper. Dip your finger in clean water, then use finger to moisten the outer edge of the wrapper. Place about a tsp of the filling into the center of the shell. Bring the top of the shell at the center to the bottom of the shell (see pic). Then working to the edges, pinch the top over then press to seal. Repeat until you run out of something. 

To cook: 
In a large flat bottomed pan on medium heat, heat enough peanut oil or canola oil to lightly cover the bottom. Place the potstickers flat side down and cook until opaque. Flip over, then add 1/2 cup of water. Continue cooking until the water evaporates, turning them back over if they start to brown. Cook for another minute more after the water is evaporated. Serve with the sauce or as desired. 

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