‘Pierogi’ Gyoza
‘Pierogi’ Gyoza

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, ‘pierogi’ gyoza. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

‘Pierogi’ Gyoza is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. ‘Pierogi’ Gyoza is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have ‘pierogi’ gyoza using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make ‘Pierogi’ Gyoza:
  1. Make ready 40-50 Gyoza Skins
  2. Take 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. Take 100 g Bacon *cut into small pieces
  7. Get 8-10 Mushrooms *sliced
  8. Take 1 tablespoon Canola Oil OR Butter
  9. Get 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, 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 with this special food ‘pierogi’ gyoza recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!