Prepare the Filling:

1. In a large pan, heat sesame oil over medium heat.
2. Add garlic and ginger, sauté for 1-2 minutes until fragrant.
3. Add kale, spinach, and broccoli, and cook for 3-4 minutes until the vegetables are softened.
4. Stir in the shredded carrot and cook for another 2 minutes.
5. Add the crumbled tofu and soy sauce, and cook for an additional 2 minutes until everything is well combined.
6. Remove from heat and mix in the rice vinegar. Let the filling cool slightly.

Assemble the Gyoza:

1. Lay out a gyoza wrapper on a clean surface.
2. Place a small spoonful of filling in the center of the wrapper.
3. Moisten the edges of the wrapper with water, fold it in half, and pinch the edges together to seal, creating pleats along the top if desired.
4. Repeat until all the filling is used.

Cook the Gyoza:

1. Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat.
2. Place the gyoza in the pan, flat side down, and cook for 2-3 minutes until the bottoms are golden brown.
3. Add 2 tablespoons of water to the pan, cover with a lid, and steam the gyoza for 4-5 minutes, or until the wrappers are tender and the filling is heated through.
4. Remove the lid and cook for another 1-2 minutes to evaporate any remaining water and crisp up the bottoms.
5. Serve the gyoza hot with soy sauce, rice vinegar, or Jimoto Foods Lemon Myrtle and Yuzu Ponzu Sauce.