Gyoza Fusion

From my French Gourmand magazine issues is this idea.

Use the Gyoza ready made pastry discs and fill them with French creamy goatcheese, leek, chives and Pecan nuts.

Season the cheese with Gochugaru hot pepper flakes, chili salt, Piri Piri seasoning and white pepper.

I took the pastry out of the freezer and it took nearly 4 hours until I was able to loosen the single ones. The edges were still a bit hard. That is the reason I did not crimp them, just brushed some water on and closed them.

The cooking process is easy. Put 2 tbsp oil in a pan and set the Gyoza with the bottom down. Cook on medium high for 3 min. Add 80 to 100 ml water, put the lid on and reduce the heat to low. Cook for 7 min. Splash some toasted sesame oil in the pan and cook open 3 min. Done.

Try to get them out of the pan with a plate on top and turn. Caution: Pot Stickers

Serve with light soy sauce, add green onion and sesame seeds.

Ingredients:

150 g Goatcheese cream cheese

30 g pecans

60 g white part of leek

1 tsp Gochugaru Korean hot pepper flakes

Chili salt, pepper

Fresh chives

1 tbsp toasted sesame oil

2 tbsp neutral oil

4 tbsp light soy sauce

1 tsp sesame seeds

Green from an onion