Steps

1. Trim both ends of the cucumber and lightly rub the surface with the back of a knife.
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2. Cut the cucumber in half lengthwise, then thinly slice it diagonally into long strips.
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3. Place the sliced cucumber in a bowl, sprinkle with salt (1/4 tsp), and let it sit until softened. (Key tip!) This draws out excess moisture from the cucumber, preventing the gyoza wrappers from becoming soggy and ensuring a crispy texture.
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4. Let the salted cucumber sit for about 5 minutes.
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5. Cut the 2 chikuwa in half lengthwise, then thinly slice them diagonally into long strips.
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6. After 5 minutes, squeeze out any excess water from the cucumber with your hands.
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7. In a bowl, combine the squeezed cucumber, sliced chikuwa, olive oil (1 tsp), and grated garlic (1 tsp).
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8. Lightly spread olive oil in a frying pan.
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9. Arrange the gyoza wrappers in a circle in the frying pan, overlapping the edges. (Key tip!) Overlapping the edges without any gaps will result in a crispy finish.
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10. Drizzle mayonnaise over the entire surface of the gyoza wrappers.
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11. Spread the prepared cucumber and chikuwa mixture evenly over the gyoza wrappers.
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12. Sprinkle mixed cheese (40g) over the topping and drizzle mayonnaise in a striped pattern.
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13. Cover with a lid and cook over medium heat for 5 minutes.
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14. After steaming for 5 minutes, once the bottom has browned and the wrapper moves freely, transfer to aluminum foil.
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15. Place the foil-covered dish under a broiler or in a toaster oven and cook until the surface is golden brown and slightly charred. (Key tip!) If the edges of the gyoza wrappers start to burn, cover them with aluminum foil to prevent overcooking.
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16. Once browned, cut into bite-sized pieces and serve.
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