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If udon noodles are frozen, place in a bowl covered and microwave for 3 minutes at 600 W or until no longer frozen. Alternatively, bring a pot of water to a boil and cook for 2 minutes. Drain with and rinse with cold water. Roughly chop udon noodles to about 1 inch pieces.
Into a mixing bowl, combine the grounds, udon noodles, garlic, ginger, tofu, vegetables, potato starch, sesame oil, soy sauce, salt and pepper. Mix with your hands until well combined. It should feel and look like dumpling filling. Divide into 10-12 pieces, about 50g each. Roll into balls and slightly flatten with the palm of your hands. Place on a cooking tray and repeat until all the filling is prepared.
Heat a pan over medium to medium high and add 1 tbsp of oil. Line the udon gyoza in the pan and cook each side until golden brown (about 2 minutes per side). Slice one in half to ensure it is fully cooked through. If still raw, reduce heat to medium low/medium add 2 tbsp of water and cover. Cook for another 1-2 minutes.
Remove from heat. Arrange it on a plate and serve with dipping sauce of your choice (see blogpost for recommendations). Enjoy!