Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, ‘pierogi’ gyoza. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
‘Pierogi’ Gyoza is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. ‘Pierogi’ Gyoza is something which I have loved my whole life.
To begin with this recipe, we must 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:
- Prepare 40-50 Gyoza Skins
- Get 3-4 Potatoes *500 to 600g
- Prepare 125 g Cheddar Cheese (Tasty Cheese) *grated, or cut into thin small pieces
- Get 1 Onion *finely chopped
- Get 1 clove Garlic *finely chopped
- Take 100 g Bacon *cut into small pieces
- Take 8-10 Mushrooms *sliced
- Prepare 1 tablespoon Canola Oil OR Butter
- Get Salt & Pepper
Instructions to make ‘Pierogi’ Gyoza:
- Peel Potatoes and cut into small pieces. Cook in salted water until tender.
- While Potatoes are cooking, heat Oil (or Butter) in a frying pan over a medium heat, cook Onion, Garlic, Bacon and Mushrooms until cooked.
- 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.
- The filling needs to cool down to handle, so set it aside. Get Gyoza Skins, a small bowl of Water and some plates ready.
- 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.
- 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.
- 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 this up for this special food ‘pierogi’ gyoza recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
