Onion and Bacon Gyoza Dumplings

• 14 Gyoza skins
• 1/4 Onion
• 1 Bacon (or ham)
• 1 Melting type cheese (of your choice)
• 1 Salt and pepper

1. Finely chop the onion and bacon.
2. I used the bacon shown in the photo this time.
3. You can also use ham instead.
4. Put the chopped ingredients in a bowl, and add some cheese.
5. Wrap in gyoza skins.
6. The filling is crumbly and rather hard to wrap.
7. I made 14.
8. Wrap the gyoza in any form you like.
9. Make sure to seal them closed, or the cheese will melt right out of them when you cook them.
10. Cook as you would regular gyoza dumplings.
11. Don't crowd the frying pan, or they'll stick to each other and won't be crispy.
12. Eat the crispy dumplings while piping hot.
13. I think I should have pan fried this batch a bit longer.

skins, onion, bacon, type cheese, salt

Taken from cookpad.com/us/recipes/156264-onion-and-bacon-gyoza-dumplings (may not work)