‘Pierogi’ Gyoza
‘Pierogi’ Gyoza

Hello, I’m Jane. Today, we’re going to make ‘pierogi’ gyoza recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. 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 recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. ‘Pierogi’ Gyoza is something which I’ve loved my entire life.

To get started with this recipe, we have to 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. Make ready 40-50 Gyoza Skins
  2. Prepare 3-4 Potatoes *500 to 600g
  3. Get 125 g Cheddar Cheese (Tasty Cheese) *grated, or cut into thin small pieces
  4. Take 1 Onion *finely chopped
  5. Prepare 1 clove Garlic *finely chopped
  6. Prepare 100 g *cut into small pieces
  7. Make ready 8-10 Mushrooms *sliced
  8. Prepare 1 tablespoon Canola Oil OR Butter
  9. Take 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 is going to wrap it up for this exceptional dish ‘pierogi’ gyoza recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.

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