Gyoza with cheese and onion filling

Ingredients for 2 servings:

• 1 pack of dough sheets (gyoza dough sheets), frozen or homemade
• 2 onions
• 1 piece(s) ginger root, thumb-sized
• 2 garlic cloves
• 2 tbsp teriyaki sauce
• salt and pepper
• 2 tbsp sesame seeds
• 120 g cheese, grated
• Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Fusion cuisine, Asian

Thaw the dough sheets. Dice the onions and fry until lightly browned. Peel and grate the ginger, add it to the onions along with the crushed garlic, and fry briefly. Add the teriyaki sauce to the onions, cook briefly, season with salt and pepper, then let cool slightly. Mix the grated cheese (I used half Gouda, half Cheddar) with the onions and sesame seeds and fill the dough sheets with it. Moisten the edges and fold the dough into folds. Fry the gyoza in a pan with a little oil until a light brown crust forms. Then fill the pan with about 5 mm of water and put the lid on. Cook the dumplings until the water has evaporated or been absorbed by the dough. Then fry the gyoza again. Chili sauce or peanut sauce make a delicious dip.