Recipe of Quick ‘Pierogi’ Gyoza

‘Pierogi’ Gyoza

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, ‘pierogi’ gyoza. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

‘Pierogi’ Gyoza is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. ‘Pierogi’ Gyoza is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. 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. Get 40-50 Gyoza Skins
  2. Make ready 3-4 Potatoes *500 to 600g
  3. Take 125 g Cheddar Cheese (Tasty Cheese) *grated, or cut into thin small pieces
  4. Take 1 Onion *finely chopped
  5. Get 1 clove Garlic *finely chopped
  6. Get 100 g Bacon *cut into small pieces
  7. Take 8-10 Mushrooms *sliced
  8. Make ready 1 tablespoon Canola Oil OR Butter
  9. Prepare 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 it up for this special food ‘pierogi’ gyoza recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!