Finely chop tofu, cabbage, carrots, green onion, kale and garlic in food processor. You do not want a puree texture, but you do not want any large chunks either (see photo in post for reference).
Heat a large skillet that has a lid over medium heat with 1 teaspoon of oil. Add in vegetable mixture along along with tapioca starch, tamari, miso paste, chili oil paste, and Chinese 5 spice. Stir often until fully combined, warmed through and fragrant, about 5 minutes.
Next, fold the gyoza. Add 2 teaspoons of filling to the middle of the wonton wrapper. Dip your fingers in water and wet the outline of the wonton wrapper. This will act as the glue that seals your gyoza together. Then, fold one corner to the adjacent corner and seal the sides, forming a triangle.
Pull the bottom corners of the triangle downwards and cross tails overtop one another and pinch until shape holds. See helpful step by step photos in post for reference. Repeat process until you have used up all of your filling. I was able to make about 35 gyoza.
Next, heat 1 tablespoon of oil over medium, medium-high heat in large skillet until hot. Add gyoza to hot skillet one by one and pan fry for 3-5 minutes. They can overlap slightly, but try not to crowd or layer. You want each gyoza to get a nice golden brown on the bottom.
Once golden brown, a lot of the oil should have been absorbed. However, before adding water, lower the heat and allow the oil to cool to prevent oil splatter.
Once heat has lowered, carefully add in ¼ cup-⅓ cup of water and add the lid to the skillet. Allow gyoza to steam, about 5 minutes.
Repeat this process until all gyoza are cooked.
Lastly, prepare the sweet chili oil sauce by mixing together all sauce ingredients until fully incorporated.
I have not tried freezing these gyoza or cooking from frozen.
Feel free to customize vegetables based on what you have, but I would not recommend water rich vegetables like mushrooms or zucchini. I believe this may make the mixture too wet, but if you have luck with this, please let me know!
Folding your gyoza does not need to be perfect! Do not let this intimidate you. Have fun with it.