Ingredients
Filling:
3 tablespoons butter
3/4 pound mushrooms, finely chopped
2 ounces prosciutto, minced
2 tablespoons minced shallots
fresh ground pepper
1/4 cup whipping cream
3 tablespoons marsala wine
salt
2 tablespoons vegetable oil
Sauce:
5 tablespoons butter
1/3 cup minced prosciutto
3 tablespoons fresh parmesean, grated
Preparation
Filling: Melt butter in heavy large skillet over high heat. Add mushrooms, prosciutto, shallots and pepper. Cook until almost no liquid remains, stirring frequently, about 8 minutes. Add cream and Marsala, boil until almost no liquid remains, stirring frequently, about 4 minutes. Season with salt, cool completely. Place 1 generous teaspoon of filling in gyoza wrapper, top with another, seal. Boil till done.
Sauce: Melt butter, add prosciutto, cook. Pour over pasta and sprinkle with cheese.
