Steps

1. Wash 1 bunch (200g) of spinach to remove dirt, paying close attention to washing soil from the stems.
   🕒 00:40
2. Cut off 1cm from the base of the spinach and chop into 3cm wide pieces.
   🕒 00:51
3. Place the chopped spinach in a heatproof bowl, starting with the stems and then the leaves.
   🕒 00:57
4. Cover with plastic wrap and microwave at 600W for 2.5 minutes.
   🕒 01:01
5. Briefly rinse the microwaved spinach with running water to cool it down, then drain in a colander.
   🕒 01:09
6. Firmly squeeze out the water from the spinach by hand.
   🕒 01:16
7. Finely slice 2 slices of half bacon.
   🕒 01:24
8. Place the squeezed spinach and sliced bacon in a bowl.
   🕒 01:25
9. Add 1 tsp of chicken granules and 1 tsp of olive oil, and mix well.
   🕒 01:29
10. Lightly oil a frying pan with olive oil.
    🕒 01:37
11. Overlap the edges of the gyoza wrappers in a circular pattern, filling in the gaps.
    🕒 01:41
12. Spread the mixed filling evenly over the gyoza wrappers.
    🕒 01:52
13. Sprinkle with 40g of mixed cheese.
    🕒 02:02
14. Drizzle with mayonnaise all over.
    🕒 02:07
15. Sprinkle with coarse black pepper, if desired.
    🕒 02:12
16. Cover with a lid and cook over medium heat for 5 minutes. [This is the key!] Cook while observing to prevent burning. It's ready when the bottom is browned and the pancake slides easily.
    🕒 02:17
17. Transfer the cooked pancake to aluminum foil.
    🕒 02:31
18. Grill or toast until the surface is browned. [This is the key!] If the edges of the wrapper start to burn, cover with aluminum foil while it cooks.
    🕒 02:34
19. Once browned, cut into bite-sized pieces and serve.
    🕒 03:05