Deep-Fried Kabocha Squash and Tuna Gyoza

• 100 grams Kabocha squash (Japanese pumpkin)
• 1/2 can Canned tuna, canned in water
• 14 Gyoza wrappers
• 1 tbsp Mayonnaise
• 1 Salt and pepper
• 1 tbsp Grated cheese
• 1 Oil for deep frying

1. Cut the kabocha into bite-sized pieces, put them in a heat-resistant dish, cover in plastic wrap, and heat in the microwave.
2. When the kabocha is tender, strain through a fine mesh strainer.
3. Combine the kabocha, tuna, mayonnaise, salt, pepper, and grated cheese, wrap in gyoza wrappers, and deep fry.

tuna, wrappers, mayonnaise, salt, cheese, oil

Taken from cookpad.com/us/recipes/167728-deep-fried-kabocha-squash-and-tuna-gyoza (may not work)