Easy Appetizer with Gyoza Skins, Corn, and Potato

Name: Easy Appetizer with Gyoza Skins, Corn, and Potato
Yield: 4 servings
Cuisine: American
Ingredients: 15 skins Gyoza skins; 4 Potatoes; 1 half a can Canned corn; 3 strips' worth Crispy cooked bacon (crumbled into small pieces); 100 ml Pizza cheese; 1 Salt and pepper; 1 dash Cayenne pepper (optional); 1 dash Garlic powder

cookpad.japan @cookpad_jp

I whipped this up using seasonings I had on hand, and deep fried them!! When making gyoza dumplings, I always end up with either leftover gyoza skins or the filling. This appetizer goes great with beer!!

Be sure to taste the filling before filling in the gyoza skins. If the filling is well seasoned and delicious as-is, you won't need any sauce to go with it. I usually season the filling with "Red Robin" brand seasoning, "Salad Elegance" brand seasoning (I used this to season my pasta salad too), or curry powder. Recipe by Genki jirushi shufu no moto

cookpad.japan @cookpad_jp

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Ingredients

4 servings

15skins Gyoza skins
4Potatoes
1half a can Canned corn
3strips' worth Crispy cooked bacon (crumbled into small pieces)
100 mlPizza cheese
1Salt and pepper
1 dashCayenne pepper (optional)
1 dashGarlic powder

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Steps

1

Peel the cooked potatoes, mash them while they are still hot, mix in the corn, bacon, and cheese, and season to taste.
2

Put the filling from Step 1 in the middle of the gyoza skin, wet the outer rim of the gyoza skin, and fold it in half.
3

Seal the ends tightly with a fork, or make pleats like you're making gyoza dumplings, deep fry them, and they are done.
4

You could also make tempura with the leftover corn.