If you are on a diet, you are going to die. I mean, there's a sign that tells you pretty much. DIE-t. Diet sounds like quit it. So we should all quit diets. Please. Someone. AGREE WITH ME! Why can't I eat chili cheese fries and drop 10 pounds at the same time? WHY? Why must life be so hard! Shutup all you skinny fast metabolism mother f'ers because one day you will get grubby. Or you will have babies with someone with fat genes. (this statement ONLY applies to people who giggles, and say 'I can eat whatever I want and not get fat ho-ho-he-he').
Ok... ok ok ok I'm sorry for being so vulgar. Let me take a step back.. But I'm sure, we've all been, tried, or still on some kind of diet. The diet doesn't necessarily mean weight lost. Some can just be a way of eating habits. Some can be... on a cookie diet. I love cookies... and fries.. and chicken.. fried... and I am DEFINITELY one of those people that goes to a steak house, and look for the largest oz of steak on the menu. I don't believe in 12-16oz steaks... 24oz+ and I'm in HEAVEN!
*sigh* I digress.
- ONE BAG OF FROZEN GYOZA.
- 4 tablespoons of Olive oil (or vegetable).
- 1/4 cup of water
I've been using a lot of canola oil after seeing Bobby Flay use a ton of it on his show "BBQ addict" shown of Food Network from 6:30AM-7:00AM pst. But, I realized that it had a strong flavor I wasn't too pleasant with. Normally, I can't really taste the difference between oils. But after using the Olive Oil from Costco for a LONG TIME (literally 2 large jugs for like, $24, a STEAL), I've grown to love the flavors it provided to my dishes. With that said, I could really taste the canola oil take over the dishes that I've made. So for this gyoza, I would honestly, use olive oil.
This is the intense part. No one is allowed to talk to you in this moment of solitude. The sound of the sizzle, the oil splatters, the sounds of your heartbeat as you are scared to your buns that oil is going to pop your eye out. Don't worry, that will all end. I poured the water into the pan maybe about 2 minutes of watching it sizzle on medium high. After the water drops, close the lid for about 5 minutes. Once the lid opens, the gyoza should look translucent. But the real test is when you flip them.
This is when I die. The crispy bottoms just makes me oh-so-happy. I tilt all of them to their side to get the slightest color on them before turning off the stove. During the process of waiting for the bottoms to color, I needed to add a little more water to make sure the dumpling was cooked throughout. But this really depends on your stove and how much your pan wants to work with you that day.
I ate this with a lot of Sriracha and some Broccoli sauteed in a lot of garlic.
So quick, so comforting, so happy.
Happy dumplings and oil splatters.