Steps

1. Peel the daikon radish and cut it into 5cm long, 1cm wide strips.
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2. Place the cut daikon in a microwave-safe container, cover with plastic wrap, and microwave for 4 minutes on 600W.
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3. Rinse the microwaved daikon under water and let it cool. Drain thoroughly in a colander. (Key Tip! Properly cooling the daikon prevents the cheese from melting, and thoroughly draining the water prevents the gyoza wrappers from tearing.)
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4. Cut each of the 4 half bacon slices into 4 pieces.
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5. Cut each of the 2 sliced cheese pieces into 8 pieces.
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6. Place 1 piece of bacon, 1 piece of cheese, and the drained daikon onto a gyoza wrapper.
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7. Wet the edges of the gyoza wrapper with water.
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8. Tightly wrap the filling with the gyoza wrapper. (Key Tip! If the gyoza wrapper tears due to the daikon's moisture, use two wrappers for extra strength.)
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9. Add a generous amount of vegetable oil (approx. 5mm depth) to a frying pan and heat over medium heat.
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10. Once the oil is hot, place the wrapped gyoza sticks seam-side down in the pan. (Key Tip! Starting by searing the seam ensures the wrapper seals properly and prevents it from opening for a beautiful finish.)
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11. Once the bottom is browned and firm, flip and pan-fry until golden brown all over.
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12. Remove from the pan once golden brown and drain excess oil.
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13. Arrange on a plate after draining the oil.
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14. If the flavor is too mild, serve with soy sauce and vinegar, mayonnaise, or salt.
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