Smoky Hash Gyoza
Japanese-inspired pan-fried dumplings filled with smoky hash and served with a kiss of spice.
Ingredients
- ●1 cup Hashcrispy, shredded potatoes
- ●1/2 cup Venezuelan cheeseshredded, crumbled
- ●2 Kissed eggsbeaten eggs seasoned with salt and pepper
- ●4 slices Smoky bacondiced
- ●20 Gyoza wrappersstore-bought or homemade
- ●2 tbsp Soy saucefor serving
- ●1 tsp Sesame oilfor serving
- ●1/4 cup Green onionschopped, for garnish
Instructions
- 1
1. In a large pan over medium heat, cook the diced bacon until crispy.
- 2
2. Add the shredded hash to the pan and cook, stirring occasionally, until golden brown.
- 3
3. In a large bowl, combine the cooked hash mixture, shredded cheese, and beaten eggs. Season with salt and pepper.
- 4
4. Lay a gyoza wrapper on a flat surface and place a tablespoon of the hash mixture in the center.
- 5
5. Dip your finger in a small amount of water and run it along the edge of the wrapper.
- 6
6. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point.
- 7
7. Press the edges together to seal the dumpling.
- 8
8. Repeat with the remaining wrappers and filling.
- 9
9. In a large skillet or wok, heat a couple of tablespoons of oil over medium-high heat.
- 10
10. When the oil is hot, add a few of the gyoza to the pan and cook until the bottom is golden brown.
- 11
11. Add a small amount of water to the pan and cover with a lid.
- 12
12. Steam the gyoza for 2-3 minutes, or until the water has evaporated and the dumplings are cooked through.