‘Pierogi’ Gyoza
‘Pierogi’ Gyoza

Hi, I’m Jane. Today, we’re going to make ‘pierogi’ gyoza recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

‘Pierogi’ Gyoza Recipe

‘Pierogi’ Gyoza is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. ‘Pierogi’ Gyoza is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook ‘pierogi’ gyoza using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make ‘Pierogi’ Gyoza:

  1. Take 40-50 Gyoza Skins
  2. Make ready 3-4 Potatoes *500 to 600g
  3. Make ready 125 g Cheddar Cheese (Tasty Cheese) *grated, or cut into thin small pieces
  4. Make ready 1 Onion *finely chopped
  5. Take 1 clove Garlic *finely chopped
  6. Get 100 g *cut into small pieces
  7. Make ready 8-10 Mushrooms *sliced
  8. Make ready 1 tablespoon Canola Oil OR Butter
  9. Make ready Salt & Pepper

Instructions to make ‘Pierogi’ Gyoza:

  1. Peel Potatoes and cut into small pieces. Cook in salted water until tender.
  2. While Potatoes are cooking, heat Oil (or Butter) in a frying pan over a medium heat, cook Onion, Garlic, and Mushrooms until cooked.
  3. Drain the Potatoes, place them back in the saucepan or pot, and mash them. Add Cheese and mix well, then add the Onion, Mushrooms and mixture and combine well. Season with Salt & Pepper to taste.
  4. The filling needs to cool down to handle, so set it aside. Get Gyoza Skins, a small bowl of Water and some plates ready.
  5. Wet the edges of Gyoza skin with water. Place 1 heaped teaspoon of the filling mixture on the centre and fold in half to enclose the filling. Press edges together to seal. Using a fork, press edges making decorative marks if you like. Repeat the process.
  6. Cook ‘Pierogi’ Gyoza in boiling water with a little bit of Oil, or you can cook them just like cooking Gyoza, but I recommend to use a non-stick pan.
  7. If you boil, do not cook too many at once. After they rise up to the surface, transfer into a colander to drain excess water.

So that’s going to wrap this up for this special dish ‘pierogi’ gyoza recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!

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