‘Pierogi’ Gyoza
‘Pierogi’ Gyoza

Hi, I’m Joana. Today, I’m gonna show you how to prepare ‘pierogi’ gyoza recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

‘Pierogi’ Gyoza Recipe

‘Pierogi’ Gyoza is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. ‘Pierogi’ Gyoza is something which I have loved my entire life.

To begin 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. Prepare 3-4 Potatoes *500 to 600g
  3. Take 125 g Cheddar Cheese (Tasty Cheese) *grated, or cut into thin small pieces
  4. Make ready 1 Onion *finely chopped
  5. Get 1 clove Garlic *finely chopped
  6. Make ready 100 g *cut into small pieces
  7. Prepare 8-10 Mushrooms *sliced
  8. Get 1 tablespoon Canola Oil OR Butter
  9. Prepare 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 it up for this distinctive dish ‘pierogi’ gyoza recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!

Tags: ‘Pierogi’ Gyoza Recipe