1. To cook quinoa. Heat 1 tbsp of olive oil in a small saucepan over medium-high heat and add the quinoa and cook, stirring constantly, to let the water evaporate and toast the quinoa, about 2 minutes.
2. Add water and bring to a boil.
3. Lower the heat and cook, covered, for 15 minutes.
4. Remove the pot from heat and let stand for 5 more minutes, covered. Then fluff the quinoa gently with a fork and set aside.
5. For the Filling. Sauté grated garlic and ginger with a bit of vegetable oil for a couple of minutes. Then add the mushrooms and the carrots to the pan and fry for 5 minutes.
6. Add the pak choi and the slices of scallion, fry for 5 more minutes. Finally, stir in the quinua, the tamari or soy sauce and the Mirin into the mixture. Remove from heat and allow to cool for 10 minutes.
7. To assemble Set yourself up a station with the filling, gyoza wrappers, a small bowl of water and a tray lined with wax paper to recieve the made dumplings
8. On each gyoza, put a teaspoon of filling, on one half slightly wet the edge, then fold the other edge over the filling, pleating the edge and pressing down to form the half moon shaped dumpling. Repeat with the remaining wrappers.
9. To cook. Use a frying pan with a lid. Add a bit of vegetable oil so that the pan is hot enough to gently fry. Place as many gyozas as you dare inside, flat side down.
10. Fry them until a little golden and crispy underneath, about 3 minutes. Then pour enough boiling water from the kettle to cover the bottom of the pan and put the lid on top. Leave the gyozas to steam for 5 minutes or until water evaporates. Set the cooked gyozas aside and repeat until all the gyozas are cooked.
11. While the gyozas are cooking, you can assemble the dipping sauce by mixing the tamari or soy sauce with the sesame oil. Add sesame seeds and chili flakes as desired. Gyozas are ready to serve!

1 tbsp = tablespoon

1 tsp = teaspoon