Many years ago, when my children were young, we tried to make Gyoza for dinner one day and ended up having a large amount of filling leftover. My children should have wrapped more filling but they were not yet very skilled with Gyoza wrapping. Anyway, I made the filling leftover into small patties and cooked them just like cooking hamburgs. My children called them ‘Gyoza-burgs’ and loved them so much. Since then, I have been making these ‘Gyoza-burgs’. In the early days, I used cabbage or wombok just like making Gyoza filling, but soon I found Spring Onions were much easier to prepare with. The ‘Gyoza-burgs’ can be enjoyed with Gyoza dipping sauce, that is ‘Ponzu’ & ‘Rāyu’ (chilli sesame oil).