‘Pierogi’ Gyoza
‘Pierogi’ Gyoza

Hi, I am Joana. Today, I will show you a way to make ‘pierogi’ gyoza recipe. Never miss today’s recipe. This is a very 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 current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. ‘Pierogi’ Gyoza is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have ‘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. Get 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. Prepare 100 g *cut into small pieces
  7. Get 8-10 Mushrooms *sliced
  8. Take 1 tablespoon Canola Oil OR Butter
  9. Get Salt & Pepper

Steps 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 with this exceptional dish ‘pierogi’ gyoza recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.

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