FILLING

1. Prepare the ingredients: dice the garlic and ginger, finely chop the leek and mushrooms, grate the carrot and crumble the tofu with the hands.
2. Cook the filling ingredients: add a drizzle of olive oil to a non-stick pan on medium heat. Add the garlic and ginger and stir for a minute. Add the leek and stir for a couple of minutes, add the carrot and stir for another minute. Make a space in the centre, bring the heat to high and add the tofu. Pour 2 tablespoons of soy sauce and stir all the ingredients together. Transfer the mixture to a bowl.
3. Cook the mushrooms: with a small drizzle of olive oil on high heat. Once they start to squeak and give up their water, add 1/2 tbsp of tamari sauce and stir for a minute until they are cooked.
4. Transfer the mixture (except mushrooms) to a food processor and pulse for a minute. You want the ingredients to bind but not to form a paste. Put the mixture in a large bowl, add the mushrooms and combine with a spoon or fork.

FOLD THE GYOZAS

1. Put the wrapper in the palm of your hand. Dip your fingers in water and lightly wet half the edge of the wrapper
2. Put approximately 1 tablespoon of filling in the centre of the wrapper, fold the wrappers and press both halves together.
3. Make small 5-6 small pleats
   

COOK THE GYOZAS

1. Add a drizzle of olive oil to a non-stick pan in medium-high heat. Cook the gyozas until the underside is lightly golden-brown.
2. Pour 1/3 cup of water around the gyozas and place the lid. Cook for about 4-5 minutes until the water has evaporated and the gyozas are cooked.
3. Serve with gyoza sauce or simply soy sauce!