Roll up the gyoza skins. Wet the edge and secure the rolls.
Put a generous amount of oil in a frying pan and put in the rolled gyoza skins.
When one side is crispy turn it over, and fry until golden brown and crispy on all sides.
Put on paper towels to drain the oil away. Sprinkle with salt and grated cheese while piping hot.
Finely chop the bacon, and microwave until crispy (about 1 minute). Mix all the dip ingredients together in a small bowl.
Put plenty of dip on the sticks and enjoy!
I tried frying the sticks in olive oil. They browned very nicely and tasted delicious!
Story Behind this Recipe
I wanted to have a written record of our family recipe for dip, so I uploaded it here together with a recipe for gyoza skin sticks.
The leftover skin can be eaten too. When it cools down a bit it has a pie crust like texture, which is addictive. Please adjust the seasoning with the amount of soup stock granules you add. Microwave the cream cheese if needed for 10 seconds to soften it. Finely chop the onion and green onion if you prefer.