White Gyoza Recipe
This one’s for Clay. He linked to a picture on his site, in this entry, of a recipe for “white gyoza.” Mentioned that he wanted to know how to make them. So, I’ve done a really loose translation of the instructions that I could make out from the picture. It was blurry, so I may be completely off in a couple of spots. If so, please, correct me! Anyway, here’s the recipe, as near as I can make it out.
How to Make White Gyoza
1) Boil some water. Also heat some oil to about 50 degrees C. (122 degrees F.)
2) Pour some oil into a cold frying pan, and line up the gyoza in their frozen state.
3) Simultaneously ignite the burner and add the hot water. Let the gyoza heat for 8 minutes.
4) Turn the gas up to high heat, close the lid, and let it cook for another 8 minutes.
5) When they’ve (plumped?)… (no clue on the kanji I translated in italics)
6) Add the oil you heated up, submerging the gyoza. (This is a point.)
7) The hot water and oil will become cloudy. Leave the heat on high.
3 minutes later, the water will evaporate and the oil will become transparent. Add more oil.
9) The bottoms will become dark brown. Add (flavoring of some kind?) and drop the heat to medium.
10) Return the oil to its canister, leaving just a bit in the pan. (You can use oil 3 to 4 times.)
11) Put the browned side back down for a bit and turn the gas off. Put the remaining oil back into the canister.
12) Turn the gyoza out onto a plate, and you’re done.
(Here’s the photo for quick reference: 
)
There you have it, folks. Hope it works. I’ll give it a shot sometime next week, but first I gotta buy that awesome futuristic powder that solidifies your used oil into one gelatinous mass. Hope it’s yummy.
