‘Pierogi’ Gyoza
‘Pierogi’ Gyoza

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a Easy dish, ‘pierogi’ gyoza. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

‘Pierogi’ Gyoza is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. ‘Pierogi’ Gyoza is something which I have loved my entire life. They are nice and they look fantastic.

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 it.

The ingredients needed to make ‘Pierogi’ Gyoza:
  1. Get 40-50 Gyoza Skins
  2. Take 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. Get 1 clove Garlic *finely chopped
  6. Prepare 100 g Bacon *cut into small pieces
  7. Prepare 8-10 Mushrooms *sliced
  8. Take 1 tablespoon Canola Oil OR Butter
  9. Take 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, Bacon 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 Bacon 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 simple food ‘pierogi’ gyoza recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!