The filling for these dumplings has less ingredients than standard gyoza filling, so they're easier to make. Plus, once you start making them it's so fun that you can't stop!
I made this with leftover ingredients and wrote about it in my COOKPAD diary, then made it into a recipe.
A friend told me that the filling tastes better with grated ginger and sesame oil. If you add sake to the pan and cover to steam the dumplings after browning them, they'll be plump and delicious.
Enjoy Japanese food around the world.