Recipe: Yummy Ham and Shiso Gyoza Skin Wraps

Ham and Shiso Gyoza Skin Wraps. Great recipe for Ham and Shiso Gyoza Skin Wraps. I love fried food with cheese inside of it, but it's a bit of a pain to wrap it up and the frying oil is a pain to deal with. So, I tried coming up with an easy-to-roll pan-fried wrap.

I love fried food with cheese inside of it, but it's a bit of a pain to wrap it up and the frying oil is a pain to deal with. So, I tried coming up with an easy-to-roll pan-fried wrap. Try out variations such as adding cheese or using spring roll wrappers. You can have Ham and Shiso Gyoza Skin Wraps using 4 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Ham and Shiso Gyoza Skin Wraps

1. You need 1 of Gyoza skins.
2. Prepare 1 of half the amount of gyoza skins Ham (or bacon).
3. Prepare 1 of half the amount of gyoza skins Shiso leaves.
4. Prepare 1 of Ketchup.

Recipe by Mi- mama Ham and Shiso Gyoza Skin Wraps. I love fried food with cheese inside of it, but it's a bit of a pain to wrap it up and the frying oil is a pain to deal with. So, I tried coming up with an easy-to-roll pan-fried wrap. Try out variations such as adding cheese or using spring roll wrappers.

Ham and Shiso Gyoza Skin Wraps instructions

1. Cut the shiso leaves and ham slices in half..
2. Top the gyoza skins with ham and shiso..
3. Roll them up thinly..
4. Heat a generous amount of oil in a frying pan. You can also deep-fry them if you like I think preparing the frying pot is a bit of a pain, so I pan-fry them up like this..
5. Pan-fry them in a good amount of oil, rolling them around to make all the sides crispy..
6. Once they turn light brown like this, they're ready..
7. These are delicious as-is, but the flavor is subtle, so try them with some ketchup. The shiso leaves give these a really pretty cross-section..
8. Besides ham, you can also make these with chikuwa and shiso..
9. It's a great side dish for dinner..
10. These are also great in a bento If you cut them in half, they take up a surprising amount of space, so I recommend them..

Recipe by Mi- mama Place a piece of shiso leaf and cheese (in this order) on top of the gyoza skin, and fold into thirds. Wet the seams with water, and sure the edges tightly and securely. Gyoza is the Japanese variation to the Chinese dumplings in that, both have fillings wrapped in dough that can be boiled or pan-fried. This gyoza uses a shiso leaf wrapped with the filling inside the dough. Shiso refers to the perilla, an herb leaf belonging to the mint family.