Deep-Fried Kabocha Squash and Tuna Gyoza

Deep-Fried Kabocha Squash and Tuna Gyoza

Creamy and super tasty!! When I served this deep-fried gyoza, my son raved, "Mom, you're a genius!"

Ingredients: Makes 14 dumplings

Kabocha squash (Japanese pumpkin)
100 g
Canned tuna, canned in water
1/2 can
Gyoza wrappers
About 14
1 tablespoon
Salt and pepper
To taste
Grated cheese
1 tablespoon
Oil for deep frying
As needed


1. 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.
2. 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."