Steps

1. Remove the core from 1 tomato (approx. 150g) and dice it into 5mm to 1cm cubes. Chill in the refrigerator after dicing.
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2. Peel and finely chop 1/4 onion (approx. 50g).
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3. In a bowl, combine 150g ground pork, 1 tsp potato starch, 1 tsp cooking sake, 1/4 tsp salt, and 1 tsp curry powder. Mix until a sticky texture forms.
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4. Add half of the finely chopped onion to the mixed meat filling and combine. Leave the remaining onion exposed to air to mellow its pungency for the tomato sauce.
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5. Place the meat filling in the center of a gyoza wrapper using a spoon. Moisten the edges of the wrapper with water, fold it in half, and pinch the edges together.
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6. Moisten one corner of the gyoza wrapper with water. Fold the wrapper by bringing the corners together and pinch the edges with your fingertips to seal.
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7. Bring a large pot of water to a boil.
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8. Add the wrapped boiled dumplings to the boiling water and cook for 2.5 to 3 minutes. They are done when they float to the surface.
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9. Remove the cooked boiled dumplings from the water using a colander and drain well.
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10. In a separate bowl, combine the chilled diced tomatoes with the remaining finely chopped onion. Add 1/2 tsp granulated consommé, 1/2 tsp sugar, 1 tsp vinegar, 1 tsp grated garlic, and 2 tsp soy sauce. Mix well to create the tomato sauce.
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11. Arrange the drained boiled dumplings on a plate and drizzle the tomato sauce all over them.
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12. Garnish with chopped green onions (a little) and serve. Enjoy!
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