Deep-Fried Cheese Gyoza, Japanese-Style
First:
Enjoy the tastiness of the soft melty cheese inside and the crispy skin outside!
Second:Cut processed cheese into 1cm(0.4 inch) cubes. Chop up shibazuke pickles (cucumbers pickled with red shiso) and squeeze out moisture.
Fold the cheese, chopped shibazuke and chirimenjako (dried young sardines) into a sheet of gyoza-wrapper, like you do for pan-fried gyoza.
Heat oil to 170 degrees C<338 degrees Fahrenheit> and fry gyoza until the surface is crispy. Remove excess oil by draining on paper towels. Arrange on a dish and serve with neri-karashi (Japanese mustard).
