Vegetarian Dumplings (Japanese Gyoza)

Ingredients
300g firm tofu
20g shiitake mushrooms, diced
1 spring onion, sliced
2 tsp fresh ginger root, peeled
2 cloves of garlic, peeled
1 egg
1 tsp soy sauce
1 tsp sesame seed oil
1 tsp teriyaki sauce
A package of wonton or gow gee wrappers
A small bowl of water
Soy sauce, ginger and chilli to serve

Method
1) Drain the tofu and use some paper towel to dry. Place in bowl and mash until tofu has a mince like consistency.
2) Add the shiitake mushrooms and spring onions. Use a microplane to grate the ginger and garlic, add to the mix. Add an egg.
3) Add the soy sauce, sesame seed oil and teriyaki sauce. Mix until combined.
4) Separate the wrappers. Spoon a heaped teaspoon of the mix into the middle of a wrapper.
5) Dip fingers into a bowl of water, dampen the edges of the wrapper, then fold the wrapper in half and pinch the edges until the dumpling is closed. Place on some non-stick paper.
6) Repeat until the mixture has been all used. Be careful not to put dumplings too close together or they may stick to one another.
7) Place non-stick paper on a steamer. Fill a saucepan to below the steamer height, then boil water.  Place steamer into the saucepan once the water is at a light boil. Steam 4-6 dumplings at a time for 8-10 minutes, or until cooked.
8) Serve with some soy sauce mixed with ginger and/or chilli.