Preheat the broiler.
Combine the sour cream
masago in a mixing bowl. Combine the Cheddar
and chipotle Gouda in a separate bowl.
Bring the oil to 350 degrees F in a heavy-bottomed pot. Fry
the gyoza until blistered and brown around the edges, working in batches if needed. Drain
the excess oil, and then transfer to an ovenproof plate.
Top the gyoza with the cheese mixture and place under the broiler until the cheese is bubbling. Before serving, top with the green onions, Pico and jalapeno masago and sour cream.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.