Cheese Gyoza

• 1 L-Chiki fried chicken
• 1 bag Taramasalata
• 80 grams Mozzarella cheese
• 16 Gyoza skins
• 1 tbsp Vegetable oil
• 60 grams Easy melting cheese
• 1/2 Lemon

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.

chicken, taramasalata, mozzarella cheese, skins, vegetable oil, melting cheese, lemon

Taken from cookpad.com/us/recipes/188430-cheese-gyoza (may not work)