Green beans, green peas, green pepper, parsley, corn kernels, etc.
Finely chop the onion. Put the onion, meat, and ● ingredients in a plastic bag. Massage and mix together.
Cut off one corner of the bag and squeeze on the gyoza skin. This avoids getting your hands dirty.
Take about 1 tablespoon of the mixture and place in the center of the gyoza skin. Fold in as in the photo above. It looks good with the meat showing in the center.
Like this. You could make a large batch and freeze them for later use.
Spread some oil on a frying pan. Align the dumplings with the folded ends facing down, and turn the heat on.
When browned, flip them over (add oil if needed). Add some water and steam-fry.
Remove the lid after a while, and brown the other side.
It looks cute if you decorate the center. I used green beans here. For bentos.
Story Behind this Recipe
The garlic and garlic chives in store-bought gyoza tend to be too strong to pack in your bento. So, I made a homemade version that cuts down on the smell and could be packed in your bento without concern.
At Step 4 when you flip the seams down, they scorch easily so be careful. If you prepare the dumplings to Step 3 in the evening, you only need to fry them the next day. The seasoning for the filling is slightly concentrated. You could make a large batch and freeze them.