Crispy Fish Sausage and Corn Gyoza

Name: Crispy Fish Sausage and Corn Gyoza
Yield: 30 servings
Cuisine: American
Ingredients: 2 sausage Nissui fish sausage; 1/2 Onion; 1 can Canned corn (190 g); 1 one light pinch Pizza cheese; 30 Gyoza dumpling skins; 1 Salt and pepper; 1 Frying oil

cookpad.japan @cookpad_jp

My children love gyoza. I only had one fish sausage, and I thought about just cutting it up and wrapping it into the gyoza, but then I would end up with leftover gyoza skins, and it was a bit difficult to wrap... So I thought that I would mix it together in a blender with onions to make a paste, and I was able to make tons of gyoza.

I use one 85 g fish sausage. You can put the fish sausage and onions into a blender to turn it into a paste. Recipe by Dokintan

cookpad.japan @cookpad_jp

I use one 85 g fish sausage. You can put the fish sausage and onions into a blender to turn it into a paste. Recipe by Dokintan

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Ingredients

30 servings

2sausage Nissui fish sausage
1/2Onion
1 canCanned corn (190 g)
1one light pinch Pizza cheese
30Gyoza dumpling skins
1Salt and pepper
1Frying oil

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Steps

1

Thinly slice the fish sausages and onions into appropriate slivers, and blend together in a blender.
2

Add the ingredients from Step 1 along with the drained corn, and pizza cheese into a bowl and stir well. Season with salt and pepper.
3

Wrap the mixture into each gyoza skin.
4

They are done when they turn golden brown and crispy.