Cheese Gyoza

1. 1

   Cut the chicken into 16 equal pieces and the mozzarella cheese into 5 mm cubes.

2. 2

   Then combine the cheese with the taramasalata.

3. 3

   Place a piece of the chicken and 1/16 of the taramasalata on each gyoza skin, then close them up.

4. 4

   You can use potato salad or other salads instead of taramasalata if you'd prefer.

5. 5

   Heat up a frying pan and when warm, pour in some oil.

6. 6

   Arrange the gyoza inside the pan, pour in 50 ml water, and cover the pan with a lid to steam the gyoza.

7. 7

   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.

8. 8

   Once the 1 minute is up, take the lid off and continue to cook the gyoza as they are over low heat until crispy.

9. 9

   Transfer the gyoza to a plate and serve with a wedge of lemon.

* Per serving · 4 servings · Values may vary.