Cheesy gyoza dumplings
15 sheets gyoza wrappers
150 grams ground pork
150 grams kimchee, roughly chopped
1 teaspoon sesame oil
1 tablespoon water
30 grams mozzarella cheese
20 grams cheddar cheese
20 grams blue cheese
20 grams parmegiano reggiano
Thinly sliced welsh onion
Thinly sliced chili peppers
Combine pork and chopped up kimchee in a bowl and mix well.
Wrap with gyoza wrappers to make 15 dumplings.
Heat sesame oil in a frying pan over medium heat. Arrange gyoza dumplings in a circle.
Once bottom is golden brown and crispy, add water and cook covered for 5-7 minutes on low heat.
Top with mozzarella, cheddar, blue cheese and parmesan reggiano.
Cook until cheese melts and becomes a little crispy on the bottom.
Invert onto a plate and serve hot.