My first vegetarian gyoza filling, what did I forget?

I tried a vegetarian Gyoza filling for the first time, made with Napa cabbage, mushrooms, carrots, spring onions, garlic, ginger, and shoyu.

I sautéed the mushrooms with onion, garlic, and shoyu to prevent them from getting too moist, letting them cook for a while. I also sautéed the carrots in shoyu. The rest, finely chopped and mixed together.

Feel like something’s missing, any tips?

by GiggliZiddli