(Sorry for the blurry photo)
Well, I made them, with somewhat limited success.
1 medium shallot, minced
1 large carrot, finely shredded
1/3-1/2 cup finely chopped mushrooms (I used a blend of portabello and shiitake since that's what I had)
1/2 cup TVP, rehydrated in roughly half a cup hot water or "chicken" broth
1/2 cup frozen chopped spinach (cabbage would have been better)
Saute all that together, adding a splash of soy sauce and a teeny bit of grated ginger. Set aside.
I used frozen gyoza wrappers, which thawed nicely in the microwave. Pull off a wrapper, plop a teaspoonful of filling onto the center, moisten the edge with a wet finger, and fold down, pressing firmly on the seam to glue it together. Repeat about 20 times.
I would have steamed them, but I didn't have something appropriate to do that with. So I fried them instead, which worked ok but I don't think the edges really got done, and I don't know how they could get done by frying. Maybe if I'd briefly covered the skilled while they were frying to steam-fry them?
I'm dipping them in a watered-down blend of rice vinegar (3 parts), tamari (1 part), crushed garlic (very little), and chili oil (maybe a little too much). For variety I'm also dipping them in hoisin sauce.
As you can see, they held together quite well, and I like the filling (water chestnuts would be a good addition, though), but I would certainly welcome advice on cooking them. These are just a little dry and floury for my taste.