‘Pierogi’ Gyoza. On the other day, at a local farmer's market, I tried a Polish food called 'Pierogi'. It was yummy but very pricey! The filling was a mixture of potato, bacon and cheese.

It was yummy but very pricey! The filling was a mixture of potato, bacon and cheese. I thought I could make it by myself. You can cook ‘Pierogi’ Gyoza using 9 ingredients and 7 steps. Here is how you achieve it.

Ingredients of ‘Pierogi’ Gyoza

It's 40-50 of Gyoza Skins.
Prepare 3-4 of Potatoes *500 to 600g.
It's 125 g of Cheddar Cheese (Tasty Cheese) *grated, or cut into thin small pieces.
It's 1 of Onion *finely chopped.
You need 1 clove of Garlic *finely chopped.
Prepare 100 g of Bacon *cut into small pieces.
Prepare 8-10 of Mushrooms *sliced.
It's 1 tablespoon of Canola Oil OR Butter.
You need of Salt & Pepper.

I looked for the recipe to make the dough, that. There is a dumpling from Poland called "pierogi" which is a traditional peasant food that also looks very similar to the gyoza in terms of shape and size, except that it tastes differently. The fillings associated with it are potato, cheese, fruit, and even pickled sauerkraut. But nevertheless, here I am sharing our MOST Fav snack recipe with you'll.

‘Pierogi’ Gyoza instructions

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..

Momos. are basically stuffed dumplings and is the most popular snack from Nepal. It's also very similar to the Japanese #Gyoza (pan-fried dumplings) or #Pierogi which is from Central/Eastern Europe. Call it by any name, it's Simply Delicious!!!! My wife being Russian, decided to take the short cut and try this once. The flavor was pierogi, but it wasn't a pierogi.