Cut the onion in half. Finely chop one half and thinly slice the other. Cut the cabbage into 3cm squares.

Defrost the edamame and remove the beans from the pods. Cut the bacon into 1cm strips.

In a bowl, mix the tuna, finely chopped onion, mayonnaise, and a pinch of salt and pepper to make the filling for the flower dumplings.

Place the filling on the gyoza wrappers. Wet the edges of the wrappers and pinch them together to form a flower shape.

Heat vegetable oil in a frying pan. Add the flower dumplings, bacon, cabbage, and sliced onion. In the empty spaces, add the corn and edamame, keeping them separate.