Cut the potatoes into small pieces and boil. Finely chop the rest of the vegetables.

Melt 3 tablespoons of butter in a skillet, and sauté the ginger and the onion.

Add the potatoes, curry powder, turmeric, cumin, salt, pepper, and the red chili pepper into the skillet from Step 2 and sauté well. Add the garam masala and remove the skillet from heat.

Wrap the sautéed mixture with the gyoza skins and deep-fry.