Cut the kabocha into bite-sized pieces, put them in a heat-resistant dish, cover in plastic wrap, and heat in the microwave. When the kabocha is tender, strain through a fine mesh strainer.
Combine the kabocha, tuna, mayonnaise, salt, pepper, and grated cheese, wrap in gyoza wrappers, and deep fry.
Story Behind this Recipe
I remember my mother making kabocha dumplings a long time ago. She seems to have just come up with the recipe, and couldn't recall it, so this version is slightly different. But my son loves them and raved at me saying, "Mom, you're a genius."
I used leftover strained kabocha from making sweets. You can simply mash the kabocha, but straining it gives it a nice creamy texture. Substitute easy melting cheese for the grated cheese, if you like. Wrap them up in your own style. The way I wrapped them was to wet the edges of the gyoza wrappers and first pinch the top and bottom together, then the sides, then press them together to make a cross at the very top.