2 tablespoons of light soy sauce
1-inch knob of ginger, grated or finely minced
1 teaspoon of vinegar
1 (15-ounce) can pumpkin puree
Approximately 1.5-inch knob of ginger, peeled and grated
1/2 teaspoon of cinnamon
1/2 teaspoon of chili powder
1 package gyoza (dumpling) wrapper
Small bowl of water for sealing gyoza edges
About 4 tablespoons of vegetable oil for searing gyoza bottom
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