Cheese Gyoza – a delicious recipe with chicken, Taramasalata, Mozzarella cheese, skins, Vegetable oil, melting cheese. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut the chicken into 16 equal pieces and the mozzarella cheese into 5 mm cubes.
2
Then combine the cheese with the taramasalata.
3
Place a piece of the chicken and 1/16 of the taramasalata on each gyoza skin, then close them up.
4
You can use potato salad or other salads instead of taramasalata if you'd prefer.
5
Heat up a frying pan and when warm, pour in some oil.
6
Arrange the gyoza inside the pan, pour in 50 ml water, and cover the pan with a lid to steam the gyoza.
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
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
Transfer the gyoza to a plate and serve with a wedge of lemon.
194
kcal
Calories
13
g
Fat
2
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 L-Chiki fried chicken, 1 bag Taramasalata, 80 grams Mozzarella cheese, 16 Gyoza skins, and more.
Yes, Cheese Gyoza falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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