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).
-Season with salt and pepper to taste. Recipe by momodon
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).
-Season with salt and pepper to taste. Recipe by momodon
Open in Cookpad AppSteps
- 1
Slice the shiso leaves and cheese into halves.
- 2
Place a piece of shiso leaf and cheese (in this order) on top of the gyoza skin, and fold into thirds.
- 3
Wet the seams with water, and sure the edges tightly and securely.
- 4
Lightly coat a heated frying pan with vegetable oil, and lay the packed gyoza skins from Step 3 with the seam sides facing upwards.
- 5
Once they are golden brown, flip them over, and lightly season with salt and pepper. When both sides are golden brown, they are done.
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