Steps

1. Peel and thinly slice 1/2 New Onion (approx. 100g).
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2. Spread the thinly sliced New Onion on paper towels and let sit for 10 minutes. (Key Tip!) Exposing it to air removes the pungency, and the paper towels absorb excess moisture, preventing the gyoza wrappers from becoming soggy and ensuring a delicious result when baked.
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3. Finely chop 1 Green Onion stalk.
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4. Lightly grease a frying pan with Olive Oil (to taste).
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5. Arrange 15-20 Gyoza Wrappers in a circular pattern, slightly overlapping each other, and then layer them on top to create a beautiful, uniform circle. (Key Tip!) Since new onions have a lot of moisture, layering the gyoza wrappers to cover the entire pan prevents the dough from breaking and ensures a neat finish.
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6. Spread Mayonnaise (to taste) evenly over the gyoza wrappers.
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7. Spread the thinly sliced New Onion over the gyoza wrappers.
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8. Scatter 15g of Salmon Flakes over the top.
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9. Sprinkle 30g of Mixed Cheese evenly over the mixture.
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10. Season with Coarsely Ground Black Pepper (to taste).
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11. Cover with a lid and cook over medium heat for 4 minutes. (Key Tip!) Steaming the new onions with the lid on allows them to cook gently while retaining a crisp texture. Leaving the lid on also naturally browns the bottom of the gyoza wrappers, making them deliciously crispy.
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12. Once the bottom is browned, carefully transfer to aluminum foil.
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13. While still on the aluminum foil, bake in a fish grill or toaster until the cheese on top is golden brown. If the edges of the gyoza wrappers start to burn, cover them with aluminum foil and continue baking, being careful to prevent burning.
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14. Once baked, sprinkle with the chopped Green Onion.
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15. Remove from the grill/toaster, cut into desired portions, and serve on a plate.
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