Cheese Gyoza. Cheese Gyoza recipe by Dave Bowers, is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook. Pour in enough water to come a quarter of the way up the sides of the gyoza.

Feel free to come up with all kinds of combinations. -This is a recipe I used when taking part in an L-Chiki cooking contest. 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). Place water into skillet and reduce heat. You can cook Cheese Gyoza using 7 ingredients and 6 steps. Here is how you cook it.

Ingredients of Cheese Gyoza

You need 1 of L-Chiki fried chicken.
Prepare 1 bag of Taramasalata.
You need 80 grams of Mozzarella cheese.
Prepare 16 of Gyoza skins.
Prepare 1 tbsp of Vegetable oil.
It's 60 grams of Easy melting cheese.
It's 1/2 of Lemon.

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. Pork -While the original Chinese dumplings use ground beef, pork, lamb, chicken, fish, and shrimp for fillings, classic gyoza usually consists of ground pork.

Cheese Gyoza step by step

Cut the chicken into 16 equal pieces and the mozzarella cheese into 5 mm cubes. Then combine the cheese with the taramasalata..
Place a piece of the chicken and 1/16 of the taramasalata on each gyoza skin, then close them up. You can use potato salad or other salads instead of taramasalata if you'd prefer..
Heat up a frying pan and when warm, pour in some oil. Arrange the gyoza inside the pan, pour in 50 ml water, and cover the pan with a lid to steam the gyoza..
Once the gyoza have been steamed for 2 minutes, add the cheese into the pan around the gyoza, and replace the lid for a further 1 minute to melt the cheese..
Once the 1 minute is up, take the lid off and continue to cook the gyoza as they are over low heat until crispy..
Transfer the gyoza to a plate and serve with a wedge of lemon..

Cabbage -Chinese dumplings use napa cabbage, but regular cabbage is commonly used for gyoza. As cabbage leaves are thick and hard, we use different ways to make the. Add some cheese on top of the mixture, wet the edges with a little bit of water, and close to seal by pleating. Heat a nonstick skillet to medium-high heat. Place the pot stickers with the flat side down.