Heat 2 tablespoon oil at medium heat in fry pan

Add butternut squash, edamame, corn, vegetable protein (optional) and stir fry for 3 minutes.

Add salt, shitake mushroom seasoning, pepper, sesame oil, soy sauce and stir fry for another minute.

Add tofu and mash with fork into the rest of the ingredients. For a smoother texture, you can transfer all the ingredients along with the tofu into a food processor and pulse a few times to dice it up a little (optional).

Place 1 tablespoon of filling onto center of a gyoza wrapper. Moisten edges with water. Fold in half, pleat, and press to enclose the filling into a pleated crescent shape.

Place the finished dumplings on a plate lined with cling wrap (to avoid the bottom sticking to the plate).

Mix some soy sauce, rice vinegar, and chili sauce in a small bowl to create dipping sauce.

Heat up non-stick pan over medium heat and add 1 tablespoon oil. Add the dumpling one at a time, placing the sealed edges up.

Fry the dumplings until golden brown at the bottom.

Add ¾ cup water into the pan and cover it immediately. Let the water bubble dry for about 5 minutes. After the water is gone, remove the lid and fry for another minute until the bottoms are brown and crisp.

Remove and serve immediately with dipping sauce.