By admin 5 years ago
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National dish

Output: 4 – 6 servings


1 package of pre-made Gyoza wrappers

Or make your own:

  • 8 dl flour
  • 2 eggs
  • 1 dl water
  • 1,5 teaspoons salt

Mix flour, eggs, water and salt. Knead the dough until firm and let it rest for one hour. Transfer onto a floured surface and stretch thin. Punch out circular shapes in the dough.

  • 0,5 kg floury potatoes
  • 100 g shredded Jarlsberg® original
  • 100 g cream cheese
  • 3 tablespoons melted butter
  • 2 tablespoons chives
  • Salt and pepper
  • 1 red onion
  • 140 g bacon
  • 2 dl sour cream
  • 2 tablespoons dill
  • 50 g butter


Defrost the pre-made wrappers or make the dough. Peel the potatoes and boil them in salted water for 20 minutes or until the potatoes are cooked through. Remove the water, mash the potatoes and let cool. Mix with shredded cheese, butter, cream cheese, pepper and chives.

Spread 1,5 tablespoons of filling on each gyoza wrapper. Dab the edges with water and fold. Top with a thin layer of flour. Dice the onion and slice the bacon. Fry the bacon until it’s almost done and add the onion. Fry it until golden brown and the bacon is crisp. In a new pan, sauté the butter until golden. Boil a big pot of salted water and cook your pelminis, a few at a time, in the water, remove them with a skimmer.

Put them on a plate and pour the bacon and onion mix over. Pour butter on top and serve with sourcream and dill.