Cheese Tuile with Gyoza
- 3/4 c. (200 g) water
- 21/8 c. (40 g) flour
- 1/2 c. (130 g) oil
- 1/8 c. (40 g) shredded cheese
Gyoza and cheese in the same sentence is enough to make Seattle-based Chef Shota‘s day. So, what could be better than combing the two? 😋
Plus, did you know that steps in the cheesemaking process and natural aging make hard cheese a low lactose option?
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