Gyoza, Dumplings, Potstickers?

What do I call these?  I didn't look up a recipe for this one because I refused to pick up any additional ingredients, so I just used my instincts to try and create an Asian inspired filling. This makes a good 'day after Aushak' dish because I was able to use the leftover wonton wrappers as well as the remaining ground beef I had, fresh ginger and garlic and the white parts of the scallions.  The filling was really delicious, and nice and moist and salty so you don't really need a dipping sauce - you can just pop a bunch in your mouth.  The filling reminded me a bit of the taste of beef with broccoli, or minced meat samosas my grandmother used to make (though I didn't use any Indian spices).  I did used a secret ingredient of sorts that I am not sure most of you all will be able to find: lemongrass powder.  It added a nice fresh lemony earthy layer (duh).  My mother in-law had told me about lemongrass powder as she uses it in chicken dishes and even tea.  I had gone to Grand Mart - the Washington area international grocery store, but when I asked if they had it they looked at my like I was crazy.  So last time we were in LA I picked some bottles up from the Korean markets there.  OK, I just googled it and you can buy some online at Amazon here.  

So back to these gyoza/potstickers/dumplings.  I pan seared one batch on both sides until golden and slightly crispy.  The second batch I seared on one side, and then flipped, added water to the pan, covered and allowed it to steam a bit (so they were more moist). Either way is equally good.  I believe this made about 22 dumplings. They were really addictive and I am most definitely making these again sometime soon - I have a feeling guests would really enjoy snacking on them.  I also really enjoyed working with wonton wrappers and am glad they are no longer a mystery to me.  I was doing the whole "a little of this, a little of that" but I believe I can share a reasonably proper recipe:

1/4 of an onion, finely chopped
1 tbsp fresh ginger, chopped
3 garlic cloves, chopped
fresh green chili to taste, or some red pepper flakes 
1/2 lb ground beef (I have a feeling ground chicken or pork would work well)
~ 1/2 cup chopped scallions (white parts or entire scallion)
1 spoon lemongrass powder
2 tbsp soy sauce
squeeze of sriracha
1 tbsp sesame oil
1 spoon toasted sesame seeds (optional)
1 spoon hoisin sauce 
1/2 cup water
juice of 1/2 lime or lemon
salt, pepper

Heat some oil in a pan and saute onion and scallions, then add garlic, ginger and chilis. Add sesame oil.  Add meat and brown.  Add soy sauce, hoisin sauce, sriracha, lime juice, water and then sesame seeds. Sprinkle with lemongrass powder.  Allow to cook down and reduce.  Season with salt and pepper.  Allow to cool.

Lay out wonton wrappers and spoon filling into each one, tracing the outer edge with water, folding in a half circle and pressing firmly.  I had a bit of filling leftover after I ran out of wonton wrappers.  Heat large non stick skillet with some oil, sear dumplings on either each side until golden (about 3 minutes) or sear on one side and steam after flipping.