Cut the apple into 8 equal portions and cut into wedges.
Add the apples, lemon juice, sugar, and butter to a pot, sprinkle with cinnamon to taste, and boil over low heat until the apple softens.
Coat the edges of a gyoza skin with water, and wrap the apple compote just like wrapping up gyoza filling.
Fry in 170°C oil until golden brown.
This is them made with chocolate. They're succulent when freshly made.
This is the shortcut version made with apple jam.
Cheese-filled ones are best for bento.
Story Behind this Recipe
When I was making gyoza the other day, I had leftover bag of gyoza skins. I always fill them with cheese and stick them in bento, but I had a bunch, so I thought wrapping them in an apple compote would resemble apple pies served at fast food joints.
I noted for 1 teaspoon of butter for fragrance, but this is optional. I've also cut down on the sugar, so feel free to add more if you prefer. You could wrap pieces of chocolate bar and fry them up as well.