Rolled Gyoza with Cheese. Fold small wrapper side over cheese then gently press down side areas and fold over cheese. Wipe beaten egg lightly over remainder of wrapper and roll cheese over remainder of wrapper making sure there are no open holes to cheese. The egg will seal the gyoza from coming undone.

I used leftovers to make this side dish. They turned into a delicious appetizer. Because the cheese will melt, I think a small amount like this is perfect since it won't ooze out when pan-fried. You can cook Rolled Gyoza with Cheese using 5 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Rolled Gyoza with Cheese

You need 25 of gyoza dumpling skins.
You need 4 of sliced cheese.
Prepare 1 of small bunch of Chinese chives.
It's 2 of table spoons sauce for barbecued meat(sauce for Yakiniku).
You need 2 of table spoons vegetable oil.

It's already tasty with the salt from. Shiso Leaves & Cheese Rolled in Gyoza Skins. Since I had leftover gyoza skins, I decided to make an easy appetizer. -You can use either easy melting type or non-melting cheese (it might be better to use non-melting type cheese to prevent it from oozing out while cooking). -Season with salt and pepper to taste. Place water into skillet and reduce heat.

Rolled Gyoza with Cheese instructions

Cut Chinese chives to 3cm, add Yakiniku sauce and mix..
Fold sliced cheese to separate them into 6 parts, so that it can be rolled in Gyoza sheets.
Roll up Chinese chives and sliced cheese with Gyoza sheets. Seal the seams with water..
Put oil into a heated frying pan and lay the gyoza, with the seam sides facing heated pan..
Once they are brown, flip them over. When both sides are nicely brown, they are done..

Cover and allow gyoza to steam until the water is gone. In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers. Dumplings are a universal dish, with all kinds of varieties in all corners of the world. The Japanese version of the dumpling is called gyoza.