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Cacio e Pepe Fusion Gyoza

Cacio e Pepe Fusion Gyoza

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer
Cuisine: Italian-Japanese Fusion
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 30 Gyoza Wrappers Store-bought is fine!
  • 200 g Pecorino Romano Grated fine
  • 150 g Whole Milk Ricotta
  • 1 Large Egg
  • 1.5 tbsp Coarsely Ground Black Pepper
  • 2 tbsp Extra Virgin Olive Oil
  • 1/2 cup Water for steaming

Method
 

  1. Prep Filling: Mix ricotta, grated pecorino, egg, and pepper in a bowl until smooth.
  2. Assemble: Place 1 tsp filling in the center of each wrapper. Moisten edges with water, fold, and pleat to seal.
  3. Sear: Heat oil in a skillet. Place gyoza in the pan. Fry until the bottom is crispy (about 2-3 mins).
  4. Steam: Add water to the pan and cover immediately. Steam for 3 minutes.
  5. Finish: Uncover and cook until the water is gone and the bottoms are crunchy again.
  6. Serve: Dust with extra cheese and pepper. Skip the soy sauce; these are perfect as-is!

Notes

  • Don't Overfill: If you put too much cheese, the steam will build pressure and cause a "blowout." Nobody wants a cheese-leaking dumpling.
  • Fresh Pepper Only: The "Pepe" part of the name is literally half the dish. Use fresh peppercorns!
  • Keep Wrappers Covered: Gyoza skins dry out faster than a celebrity marriage. Keep them under a damp paper towel while you work.