Chop cabbage very finely, place in a microwave-safe bowl, cover loosely with cling wrap, and microwave at 600W for 1 minute. Finely chop the Japanese leek and finely grate the garlic and ginger.
2.
Mix the Daizu Labo Frozen Soy Meat Minced with the vegetables, garlic and ginger. Sift over the flour and mix well.
3.
Place a heaped teaspoon of filling on a gyoza wrapper, pinch pleats around one half of the wrapper, run a wet finger around the other half and press the flat and pleated edges firmly together to form a gyoza shape. Repeat with the remaining wrappers.
4.
Heat a small amount of vegetable oil in a frying pan. Place the gyoza in the pan with the pleats facing up and fry for about 2 minutes. Pour in enough water to come a quarter of the way up the gyoza, cover with a lid and cook for about 5 minutes.
5.
Remove the lid. Once all the liquid has evaporated and the gyoza sizzle on the pan, drizzle over the sesame oil and fry until the golden and crispy on the bottom.
6.
Transfer to a serving plate and serve with a dipping sauce of rice vinegar, soy sauce and layu chili oil (optional).
