I bought a butt load of dumpling wrappers, so I went on a gyoza making rampage.
My filling consisted of:
Ground pork (the market ran out, so I chopped up a pound of pork chops in the chopper)
Napa cabbage, shredded (the key here is to add some salt, let sit for 30 minutes, then squeeze out the excess water)
Soy sauce, Pepper, Ginger
I fried the gyozas with peanut oil in a skillet, then steamed them by adding water.
Rice wine vinegar