First, prepare the gyoza ingredients. Break up the Maru-chan yakisoba noodles and chop into small pieces.
Place the yakisoba noodles and ingredients marked with in a bowl, add the noodle flavoring, and mix well. Add the chives and mix again.
Wrap the gyoza filling in the skins. Moisten the skins with water (not included in the ingredients) and close the gyoza firmly.
Simmer the 700 ml of water and all of the soup ingredients in a large frying pan.
Once the soup has reached a gentle boil, add the gyoza carefully and cook on low heat for about 5 minutes.
After about 5 minutes, the gyoza will expand a little. Once they have, add the chopped leek and cook for another 2 minutes or so.
After 2 minutes, turn off the heat and serve up the gyoza in a bowl of your choosing. Serve them up with the sauce on the side.
This is the yakisoba I used this time.
The gyoza are also delicious when they're fried.